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Bouillon potatoes

updated

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Ingredients for 2 servings:

  • 500 g potatoes, mainly waxy
  • 1 m.-sized onion(s)
  • 300 ml vegetable broth or chicken broth
  • some nutmeg, freshly grated
  • 2 tbsp parsley, chopped
  • salt and pepper
  • 1 tbsp rapeseed oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

delicious with herring

Wash and peel the potatoes, and cut into approximately 1.5 cm thick slices. Heat the oil in a pan. Finely chop the onion and sauté until translucent. Add the potato slices and sauté briefly. Pour in enough hot stock to just cover the potatoes. Let the vegetables simmer gently until the potatoes are tender. This takes about 15 minutes. Season the bouillon potatoes with salt, pepper, and nutmeg and serve sprinkled with parsley. They go very well with herring. If you have any leftover bouillon potatoes, add a little more stock and blend it into the potato soup. Add sausages—delicious!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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