Adapted from Bon Appetit Everyday Meals
Here is an interesting concept – cooking potatoes in a pan risotto-style by adding hot broth. I used low-fat buttermilk in place of the heavy cream called for by the recipe. I had a little more liquid than was needed, so I’ve reduced it here. If the potatoes seem dry, try adding back liquid (broth) by the tablespoon.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 4
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