Remove and discard any eyes from the potatoes. Wash the potatoes and arrange them in one layer in a large skillet, preferably nonstick. Add the stock, oil, and salt and bring to a boil. Cover and cook gently for about 15 minutes , or until the potatoes are tender; there should be a little liquid left.
Using a metal measuring cup, press gently on each potato to crack it open, but do not mash the potatoes. Add the butter and cook the potatoes, uncovered, over medium heat, turning once, for about 3 minutes on each side, until all the liquid is gone and the potatoes are golden brown on both sides. Sprinkle with the chives and serve.
The recipe also allows for homemade chicken stock instead of the canned broth; I have used the canned broth with success.
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|Serving Size: 1 Serving (41g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 265 (100%)|
|Amt Per Serving||% DV|
|Total Fat 29.8g||40 %|
|Saturated Fat 15.5g||78 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 61.1mg||19 %|
|Sodium 3.4mg||0 %|
|Potassium 24.6mg||1 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.1g|
|Protein 0.4g||1 %|
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Calories per serving: 265
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