2 pounds Maine potatoes (roughly 4 medium to large)
3 T butter
1 diced onion
1 t minced garlic
1 sprig of thyme or rosemary
Salt and pepper
About 2 cups chicken, turkey or vegetable stock
- Scrub the Maine potatoes, then cut into one-inch chunks
- Heat 3 T butter in a deep skillet over medium-high heat. Add potatoes, onion, garlic, a sprig of thyme or rosemary, and salt and pepper. Cook, stirring until potatoes begin to turn golden, about 10 minutes.
- Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced about 30 minutes.
- Season to taste with salt and pepper, then serve garnished with thyme or rosemary.