Ingredients
2 pounds of potatoes (small sized)
3 cups of water
1-14 ounce can prepared beef broth
¼ cup of butter
1 Tablespoon of parsley (fresh)
¾ teaspoon of salt
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Instructions
Cut the potatoes into small wedges, leaving the potato skins on.
Place the potatoes, water, and beef broth in a large saucepan or Dutch oven.
Cover and cook over a medium to high heat until the potato and broth mixture comes to a boil.
Reduce the cooking heat to simmer. Cover and cook until potatoes are fork tender. Drain the potatoes in a colander.
Melt the butter in a small saucepan over medium heat.
Cook until the butter starts foaming and turns a delicate gold color. This will happen rather quickly, so make sure to continually stir the butter during this time in order to prevent burning.
Stir in the fresh parsley and salt.
Pour over the cooked potatoes and stir in the butter to coat evenly.
