Corned Beef and Cabbage - Not Just for St. Patrick's Day

8. Cook the Potatoes

Cut 6 - 8 potatoes into small chunks and add to the other pot of water you saved while the cabbage is cooking. Cover the potatoes with liquid completely, if they aren’t already, with chicken stock. The chicken stock adds to the liquid from the roasting pan to give the potatoes an extra layer of flavor. Season with one tablespoon each salt, pepper, and parsley, and also add 1/2 cup butter. Cook on medium heat until the potatoes are tender. Drain the water. Arrange the potatoes on top of the cabbage, all around the meat.