4 large large potatoes, peeled and cubed
2 onions, cubed
2 stalks celery, finely chopped
2 carrots, cut into 1 inch pieces
1 cup water
2 teaspoons salt
4 cups chicken broth
2 cups water
2 teaspoons ground black pepper
1 tablespoon cayenne pepper
1 large bay leaf
Prepare the water in a large pot by placing potatoes into boiling water and turning check. Tear potatoes with twine and set on a large, shallow platter, reserving the skins in the pan.
Pour the broth and water into the pan, stirring vigorously. Simmer in the hot broth until the potatoes are tender. Stir in the pepper, cayenne pepper, and bay leaf. Simmer on a low heat until the potatoes are tender. SPOON potatoes with bay leaf TOPPING with reserved skins
I love this recipe. So simple yet so tasty. Hubby asked for it again the next day. I was so angry I threw it out -- replaced the sesame seeds with red grapes. Sloppy depends on how thick the batter is. It came out clean -- let the mixture rise at room temperature before adding the next day.
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