Tasty!

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium pot over medium-high heat combine vegetable broth, thyme, parsley and potatoes. Bring to a boil and reduce heat to low. Cook, covered, for about 10 to 20 minutes, or until potatoes are tender; drain, reserving broth.

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  • In a small bowl combine cornstarch and water; add to broth and cook, stirring constantly, over medium heat until mixture thickens into a sauce. Serve sauce over potatoes.

Nutrition Facts

51 calories; protein 1.6g; carbohydrates 10.6g; fat 0.3g; sodium 214.6mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/10/2003
My family really enjoyed these. I thought they were good but could have used a little stronger flavor. They were pretty simple to make. Read More
(9)

Most helpful critical review

Rating: 2 stars
12/23/2004
Nothing great - very easy to make... but they just lacked flavor overall. Read More
(5)
13 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
10/10/2003
My family really enjoyed these. I thought they were good but could have used a little stronger flavor. They were pretty simple to make. Read More
(9)
Rating: 4 stars
01/25/2010
This is an easy and good recipe. I also took the leftovers and browned them in a bit of olive oil the next night for supper! The recipe is very good if you watch calories! Read More
(7)
Rating: 2 stars
12/23/2004
Nothing great - very easy to make... but they just lacked flavor overall. Read More
(5)
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Rating: 4 stars
12/17/2012
I thought this was pretty nice the way it was presented if you're not happy with it there's always "tweaking"..... some have no imagination & don't belong in a kitchen. kudos to Kitzer tweaking is trial & error Read More
(3)
Rating: 5 stars
12/02/2008
Very easy and very flavorful with the sauce. Read More
(2)
Rating: 4 stars
10/04/2013
These looked horrible but the taste was cook. I used beef and chicken stock since I had half a can of each hanging out in the fridge. With some added salt and Italian seasoning these were really yummy Read More
(1)
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Rating: 2 stars
12/09/2012
Sorry I really wanted to like this because it reminds me of Potatoes Boulangere and this seemed as if it would be an easier way to make them but this recipe is really bland. I read the other reviews that stated this so decided to use chicken stock instead. Unfortunately it didn't make much difference. Potatoes soak up salt and this I feel was lacking in this recipe. Also some butter at the end would have really helped to make this dish richer. Sorry but I won't be making this one again. Read More
(1)
Rating: 5 stars
07/16/2014
Super good and super simple. Spice to taste and enjoy. These are going to be a staple now. Read More
Rating: 4 stars
06/30/2018
Great recipe and I omitted the cornstarch because I m in the habit of mashing 2-3 pieces of potatoes to create the creamy texture in its dressing. I used yukon waxy potatoes and a tiny cooked russet for the sauce-dressing replacement of corn starch. Read More
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