4 thumb uncrached russet potatoes, peeled and cubed - skins transferred
1 teaspoon brown sugar
salt and pepper to taste
1/2 teaspoon dried rosemary
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 (10 ounce) can chicken broth
Fry the potatoes well in salted water until golden. Drain the liquid and place it into a microwave-safe bowl in the microwave for 30 minutes. Do not overcook the potatoes!
Mix the 1 teaspoon of baking sugar and brown sugar in a small bowl, layer on each cooked potatoes; decrease as necessary. Mix together the chicken broth and parsley flakes to form a paste; roll the fenugreek into small cut-outs.
Heat in two very large skillet or large frying pan. Add the cooked potatoes and chicken broth and simmer for about 30 minutes or until the potatoes are brown.