Brandied cream potato batons
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Thin skinned white potatoes |
| 2 | tablespoons | Butter or margarine |
| ½ | cup | Brandy |
| ½ | cup | Chicken broth |
| 1 | cup | Whipping cream |
| 4 | Green onions; ends trimmed | |
| Freshly ground black pepper | ||
| Freshly ground nutmeg | ||
Directions
Recipe by: Sunset Annual 1990 - Page 16 Cut potatoes into ¼-inch thick sticks. In a 10-12-inch frying pan over m
Related recipes
- Baked creamed potatoes
- Boursin mashed potatoes
- Brabant potatoes
- Branded potatoes
- Brandied fresh fruit pot
- Brandied sweet potaotes
- Brandied sweet potatoes
- Brandied-basil cream sauce
- Broiled potato skins
- Broiled potato sticks
- Browned cream potatoes
- Chateau potatoes
- Classic bistro potato gratin dauphinoise
- Cottage potatoes
- Duchesse potatoes
- Parchment-wrapped potato parcels
- Party creamed potatoes
- Party potatoes
- Potato royale
- Potatoes with cream