Photo: Eva's Potatoes Recipe
Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 yellow onion, sliced
- 2 cloves garlic, chopped
- 3 russet potatoes, peeled and cut into 1/4-inch slices
- Salt and pepper
- 1 tablespoon paprika
- 1/4 cup white wine
- 1 cup chicken stock
Directions
Slice the potatoes on a mandoline and set aside. Heat a large saute pan and add the butter and olive oil. Add the onions and garlic and saute until translucent, about 3 minutes. Add the potatoes and spread out evenly. Season with salt and pepper and paprika. Deglaze with white wine and add the chicken stock. Cover and cook over medium heat until most of the liquid is absorbed and the potatoes are tender. Add more chicken stock, if needed.
Ease of preparation: easy
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By pegstir_77_1268867
Columbus, OH
on January 23, 2012
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My husband made this recipe. The family loved it. He substituted beef broth for the wine. He gave it 4 stars because there is always room for improvement. But this will be made again and again.
By kimzbone
altamonte sprin...
on December 26, 2011
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AweSome! I started the recipe around 10 in the morning and simmered on low until ready to eat at 3..(being sure it had broth to simmer in.. tender and tasty. I used Vegetable broth..delicious the next day as a breakfast potato too
By Mrs Blumenthal
Tampa, FL
on December 25, 2011
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Great recipe, very light, flavorful, and cooks in no time. I definitely did not need a mandolin to slice the potatoes and thought it was pretty funny that the recipe required it! Anyways, this is a keeper.
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