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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1 1/4 lbs potatoes, boiled,peeled and sliced 1/4 inch thick |
1/2 teaspoon salt substitute |
1/4 teaspoon dried marjoram |
1/8 teaspoon black pepper |
1 teaspoon olive oil |
1 cup thinly sliced onion |
4 cloves garlic, slivered |
2 fluid ounces low sodium chicken broth |
Directions:
1. In a large nonstick skillet, heat 1 tablespoon of the oil over moderately high heat; add the potatoes.
2. Sprinkle with salt, marjoram and pepper and cook, turning the potatoes as they colour, about 10 minutes.
3. Meanwhile, in a separate large nonstick skillet, heat the remaining teaspoon of oil over medium heat; add the onions.
4. Cook for 3-4 minutes.
5. Lower the heat, add the garlic and cook for 2 minutes.
6. Add the broth; cook for 5-7 minutes longer, until soft.
7. Transfer the onions to the pan with the potatoes and toss together.
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