Brandied Cream Potato Batons Recipe
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| 12 ounces white thin-skinned potatoes, scrubbed and cut into 1/4-inch-thick sticks | ||
| Brandy | 1/4 Cup (16 tbs) | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Freshly grated nutmeg | ||
| Parsley sprigs | ||
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.
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.
Chef
