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big-red

This recipe is one of those fortunate experiments that turned out  to be
ABSOLUTELY PERFECT the first time around!

Carefully slicing each potato, as pictured, enhances the flavor.  The red wine
vinegar and chicken broth slowly simmer, cooking each potato to a perfect
tenderness. I love the rich flavor of the red wine vinegar, paired with the simple
flavor of the red potatoes. The chicken bouillon adds a deeper, richer flavor than just
salt alone. These few ingredients combine to make these ordinary red
potatoes, into something really  EXTRAORDINARY!

BIG REDS

10 red potatoes, large
½ c. butter
¼ c. hot water
1 tsp. granulated chicken bouillon
½ c. red wine vinegar
2 tbsp. flat Italian parsley, chopped
1 tsp. garlic pepper

Scrub and clean each potato. Holding each potato stationary, slice 2/3
of the way through forming a fan, (as pictured). Place potatoes side by
side in a 9 x 13 pan. Completely melt butter in microwave. Stir hot water,
bouillon and vinegar into the melted butter. Pour mixture over potato
fans and cover tightly with foil. Bake for 45 to 50 minutes, depending
on size of potatoes. Garnish with flat Italian parsley and garlic pepper.

This delicious recipe can be found in The Gathering of Friends volume four,
Celebrating Mother Nature
Sold in both hardcover and eBook format. Send the perfect gift today
using one of our eCard eBook GIFTS.

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