Skillet Red Potatoes

• 1 1/2 to 2 lb. new red potatoes
• 2 Tbsp. olive oil
• 1 bunch green onions, chopped
• 1 to 2 cloves crushed garlic
• 1/2 tsp. salt
• 1/2 tsp. cracked black pepper
• 1/2 tsp. cayenne pepper
• 3 c. water
• 5 beef bouillon cubes

1. Wash the potatoes, then cut into halves and quarters for the larger ones. Smear the olive oil into a large skillet, covering the entire bottom. Using a spoon, smear the garlic into the bottom of the skillet with the oil. Arrange as many of the potatoes as possible in the garlic oil, cut side down, as possible. Season with the salt and pepper. In a small saucepan, bring the 3 cups of water to a boil with the bouillon cubes and cayenne pepper. Pour the broth over the potatoes and boil, uncovered, on medium-high heat until broth is gone and the potatoes start to sizzle in the garlic and oil. Let them brown slightly, then put them in a serving bowl; sprinkle on the green onions and serve.

new red potatoes, olive oil, green onions, garlic, salt, cracked black pepper, cayenne pepper, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=131613 (may not work)