Brandied Cream Potato Batons Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings2Cuisine
CourseMethod
Main Ingredient

Ingredients

 Butter/Margarine1 Tablespoon
 White potatoes12 Ounce, scrubbed and cut into 1/4-inch-thick sticks (Thin-Skinned)
 Brandy1⁄4 Cup (4 tbs)
 Chicken broth1⁄2 Cup (8 tbs)
 Whipping cream1⁄2 Cup (8 tbs)
 Freshly ground pepper To Taste
 Freshly grated nutmeg1 Pinch
 Parsley sprigs1

Nutrition Facts

Serving size

Calories 464 Calories from Fat 235

% Daily Value*

Total Fat 26 g40.4%

Saturated Fat 17.2 g86.2%

Trans Fat 0 g

Cholesterol 99 mg

Sodium 179 mg7.5%

Total Carbohydrates 33 g11.1%

Dietary Fiber 4.3 g17.2%

Sugars 5.7 g

Protein 3 g6.6%

Vitamin A 5.1% Vitamin C 57.4%

Calcium 5.4% Iron 6%

*Based on a 2000 Calorie diet

Directions

Melt butter in a medium-size frying pan over medium-high heat.
Add potatoes.
Cook, occasionally turning potatoes gently with a wide spatula, just until potatoes begin to turn pale gold (about 10 minutes).
Add brandy and broth; reduce heat, cover, and simmer until potatoes are tender when pierced (about 15 minutes).
Add cream.
Continue to simmer, gently turning potatoes with spatula, until cream has been absorbed (about 5 minutes).
Spoon potatoes into a warm serving dish (or divide between 2 plates).
Sprinkle potatoes generously with pepper and nutmeg; garnish with parsley.
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