Eva's potatoes

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves2
  • DifficultyEasy
3 russet potatoes, peeled and cut into 0.5cm slices
1 tbsp butter
2 tbsp olive oil
1 yellow onion, sliced
2 cloves garlic, chopped
Salt and pepper
1 tbsp paprika
60ml white wine
240ml chicken stock
1) Slice the potatoes on a mandoline and set aside.

2) Heat a large saute pan and add the butter and olive oil. Add the onion and garlic and saute until translucent, about 3 minutes.

3) Add the potatoes and spread out evenly. Season with salt and pepper and paprika.

4) 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.

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