Stewed Potatoes - cooking recipe

Ingredients

6 medium potatoes, quartered (peeled or unpeeled)
1/2 cup butter
15 ounces chicken broth, canned
1 cup water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 chicken bouillon cube (I use soft Maggi cubes)
1/2 teaspoon herb seasoning mix, I use Paul Prudhomme's Poultry Magic

Preparation

Scrub the potatoes if you don't plan to peel them.
Quarter the potatoes and let them soak a bit in cold water.
Pour all other ingredients into a cooking pot or pan and, over medium heat.
As soon as the butter is melted and the bouillon cube is dissolved, add in the drained potatoes.
Allow the potatoes to maintain a slow boil until tender (about 20 minutes) and serve.