Install Steam
login
|
language
简体中文 (Simplified Chinese)
繁體中文 (Traditional Chinese)
日本語 (Japanese)
한국어 (Korean)
ไทย (Thai)
Български (Bulgarian)
Čeština (Czech)
Dansk (Danish)
Deutsch (German)
Español - España (Spanish - Spain)
Español - Latinoamérica (Spanish - Latin America)
Ελληνικά (Greek)
Français (French)
Italiano (Italian)
Bahasa Indonesia (Indonesian)
Magyar (Hungarian)
Nederlands (Dutch)
Norsk (Norwegian)
Polski (Polish)
Português (Portuguese - Portugal)
Português - Brasil (Portuguese - Brazil)
Română (Romanian)
Русский (Russian)
Suomi (Finnish)
Svenska (Swedish)
Türkçe (Turkish)
Tiếng Việt (Vietnamese)
Українська (Ukrainian)
Report a translation problem
Fork Tender Potatoes
Ingredients:
2 pounds of potatoes (Yukon Gold or Russet potatoes work well)
3 cups of chicken broth or vegetable broth
2 tablespoons of olive oil or melted butter
4 cloves of garlic, minced
1 teaspoon of salt
1/2 teaspoon of black pepper
Fresh herbs (such as rosemary, thyme, or parsley) for garnish
Instructions:
Prepare the Potatoes:
Wash and peel the potatoes if desired (Yukon Gold potatoes have thin skin and can be left unpeeled).
Cut the potatoes into evenly sized chunks, about 1 to 1.5 inches.
Sauté Garlic:
In a large pot, heat the olive oil or melted butter over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.