 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
I have changed it a bit to suit my tastes and it has become my favorite way to prepare potatoes. Ingredients:
1 tablespoon butter |
3 russet potatoes, peeled and sliced |
1 tablespoon paprika |
1 teaspoon garlic powder |
1/4 cup white wine |
1 cup chicken stock |
1 teaspoon salt and pepper, to taste |
Directions:
1. Melt the butter in a large saute pan.
2. Peel the potatoes and slice them into 1/4-inch thick slices. Spread the potatoes evenly in one layer over the bottom of the saute pan.
3. Sprinkle paprika, garlic powder, salt and pepper over the potato slices.
4. Heat over medium high heat until a nice golden brown crust forms on bottom of potatoes.
5. Degalze the pan with white wine and add the chicken stock.
6. Cover and cook over medium heat until most of the liquid is absorbed and the potatoes are tender, add more chicken stock if needed.
|
|