This recipe for bouillon potatoes illustrates the flexibility of most recipes. The potatoes are cooked in beef stock or bouillon and this is what gives them their name. The potatoes can be, and frequently are, cooked in water with salt. They are good that way, too, but the stock gives the potatoes richness and body. The recipe below calls for new potatoes-those with the thin red skins-but large beige- or brown-colored potatoes may be substituted, provided they are peeled and cut into quarters.
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