You might have noticed I've been doing a lot of cooking with potatoes lately. It's a winter thing for me. In terms of seasonal produce, potatoes are just about as seasonal as it comes. Potatoes spend all summer growing and storing up starch, getting as fat as a bear preparing for hibernation. This growing and storing of starch makes them especially filling when the days are cold and the nights are long.
I love potatoes for thickening soup and stews. But where I come from, they are a pretty typical side dish. Thatboy grew up with rice as a side dish for most meals, but we always had baked potatoes, or stuffed potatoes, or oven fries.
This is a combination of those two things. These skillet potatoes use the potato's natural starch to create a creamy sauce, thickening the beef broth. It makes the perfect side, a nice change from your typical oven-cooked potato. And dicing the potato makes it cook fast enough for a weeknight. Gotta love surface area to volume ratios.
Creamy Diced Potatoes
1 Tbsp butter
1/2 onion, chopped
3 Yukon gold potatoes, diced
1/4 cup beef broth
salt and pepper
- Melt the butter in a pan over medium heat. Cook the onion until translucent.
- Add the potatoes and mix well.
- Stir in the beef broth and bring to a boil. Lower heat and simmer, covered for 10-20 minutes, until the potatoes are fork tendered.
- Season with salt and pepper.