Bouillon Potatoes

Preparation info

  • Difficulty


  • Four to six


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

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.


  • 12 new potatoes
  • Beef stock to cover
  • 4 tablespoons (½ stick) butter, melted
  • 3 tablespoons finely chopped parsley


  1. Peel the potatoes and as they are peeled drop them into a saucepan and add cold water to cover. The water prevents them from discoloring as they are apt to do.

  2. Drain the potatoes and add the beef stock. Bring to a boil and simmer, uncovered or partly covered, 15 to 20 minutes. The time will depend on the size of the potatoes. Test the potatoes with one prong of a two-pronged fork. They should be cooked just until tender in the center. If they are overcooked they will be mushy.

  3. Drain the potatoes and add the butter immediately.

  4. Turn the potatoes into a hot serving dish and pour the butter over them. Sprinkle with chopped parsley and serve immediately.