Stewed Potatoes with Dill (Pommes de Terre a l'Etouffee)

Name: Stewed Potatoes with Dill (Pommes de Terre a l'Etouffee)
Total time: 10 min
Yield: 4 servings
Cuisine: french
Ingredients: 6 small new red, waxy potatoes, about 1 1/2 pounds; 2 tablespoons butter; 1 small onion, halved and thinly sliced, about 1 cup; 1 bay leaf; Salt to taste, if desired; Freshly ground pepper to taste; 1 1/2 cups chicken broth; 1 tablespoon finely chopped dill

By Pierre Franey

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

6small new red, waxy potatoes, about 1½ pounds
2tablespoons butter
1small onion, halved and thinly sliced, about 1 cup
1bay leaf
Salt to taste, if desired
Freshly ground pepper to taste
1½cups chicken broth
1tablespoon finely chopped dill

Ingredient Substitution Guide

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Preparation

Step 1
Rinse and drain the potatoes well. Do not peel. Cut them in quarter-inch-thick slices. There should be about four cups.
Step 2
Heat the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the potato slices, bay leaf, salt, pepper and broth.
Step 3
Bring to a simmer. Cover tightly and cook slowly about five minutes.
Step 4
Uncover and cook until the liquid is evaporated. Serve sprinkled with the chopped dill.