Chunky Rosemary-Garlic Potatoes

Turn an average pot of boiled potatoes into an elegant side dish with the simple flavor additions of chicken bouillon, fresh rosemary and garlic.

Recipe Ingredients:

1/4 cup (1/2 stick) butter or margarine
1 1/4 pounds (about 2 medium) russet potatoes, peeled and cut into 1/2-inch pieces
1 onion, chopped
1/4 cup warm water
3 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
2 teaspoons MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
1/8 teaspoon ground black pepper

Cooking Directions:

1. Melt butter in large, heavy-duty saucepan over medium heat. Stir in potatoes, onion, water, garlic, rosemary, bouillon and pepper. Bring mixture to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 20 to 25 minutes or until potatoes are tender.

Makes 4 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.