These potatoes are cooked in vegetable broth with thyme and parsley. The broth mixture is then thickend with cornstarch to make a sauce which is served over the potatoes.
INGREDIENTS (for 4 servings):
- 1 (14.5 ounce) can vegetable broth
- 1/4 teaspoon dried thyme
- 1 teaspoon dried parsley
- 7 potatoes, quartered
- 1 tablespoon cornstarch
- 2 tablespoons water
In a medium pot over medium-high heat combine vegetable broth, thyme, parsley and potatoes. Bring to a boil and reduce heat to low. Cook, covered, for about 10 to 20 minutes, or until potatoes are tender; drain, reserving broth.
In a small bowl combine cornstarch and water; add to broth and cook, stirring constantly, over medium heat until mixture thickens into a sauce. Serve sauce over potatoes.