Ingredients:
6 russet (jacket)(baking) potatoes
1 onion
1 quart or liter chicken broth (I use water and bullion granules)
A bit of garlic if you want. I just used a bit of minced dried garlic.
Peel and rinse the potatoes. Cut them into quarter inch slices. Peel and slice the onion into quarter inch slices.
Layer the potatoes and onion in a baking pan. Pour the broth over the potatoes. Cover with foil.
Bake at 350° F for about an hour or until done.
6 russet (jacket)(baking) potatoes
1 onion
1 quart or liter chicken broth (I use water and bullion granules)
A bit of garlic if you want. I just used a bit of minced dried garlic.
Peel and rinse the potatoes. Cut them into quarter inch slices. Peel and slice the onion into quarter inch slices.
Layer the potatoes and onion in a baking pan. Pour the broth over the potatoes. Cover with foil.
Bake at 350° F for about an hour or until done.