Directions:
- Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.47 Kcal (1099 kJ) | ||
| Calories from fat | 62.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.97g | 11% | |
|---|---|---|---|
| Cholesterol | 18.87mg | 6% | |
| Sodium | 173.27mg | 7% | |
| Potassium | 1086.56mg | 23% | |
| Total Carbs | 45.71g | 15% | |
| Sugars | 4.68g | 19% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 8.25g | 17% | |
| Vitamin C | 42.9mg | 72% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 183.8mg | 1021% | |
| Calcium | 39.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 73.85 Kcal (309 kJ) | ||
| Calories from fat | 17.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 11% | |
|---|---|---|---|
| Cholesterol | 5.31mg | 6% | |
| Sodium | 48.75mg | 7% | |
| Potassium | 305.7mg | 23% | |
| Total Carbs | 12.86g | 15% | |
| Sugars | 1.32g | 19% | |
| Dietary Fiber | 0.65g | 9% | |
| Protein | 2.32g | 17% | |
| Vitamin C | 12.1mg | 72% | |
| Iron | 51.7mg | 1021% | |
| Calcium | 11mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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