FEEDS: 4

WHAT YOU’LL NEED:

• 3-4 C. small red skinned potatoes, trimmed and cut in half
• chicken or beef broth
• 1 bunch fresh scallions, trimmed and chopped
• 2-3 T. olive oil
• salt and pepper

LET'S COOK

Place the potatoes in a pot of appropriate size and just cover with the chicken or beef broth. Cover the pot, bring to a boil and cook until the potatoes are tender.

Drain the broth from the pot, saving it for a soup or a stew later on.

Add the scallions, olive oil and some salt and pepper to the potatoes.

Lower the burner to a simmer, cover the pot and allow to simmer for 12-15 minutes, stirring it occasionally.

The scallions melt into the potatoes making them creamy and quite tasty.

MORE IDEAS:

Tiny red skinned potatoes are favored for their creamy texture once boiled.