Sunday, January 9, 2011

Skillet Potatoes

This is a super quick fix side dish that has a rich taste for little work.

6-8 med Russet Potatoes
1 T Garlic, minced
1 T Olive Oil
1/2 t Salt
1 1/2 c Chicken Stock
1-2 c Green Beans (optional)

Wash and cut the potatoes into rounds about 1/2 inch thick. Add oil to a skillet over medium high. Add garlic and potatoes and turn to coat in the oil. Be careful not to let the garlic burn. Allow potatoes to brown slightly and then add chicken stock. If desired you can add green beans at this stage. Cover and cook until potatoes are cooked through and chicken stock is absorbed (about 15-20 minutes)

The flavor is rich and the potatoes melt in your mouth.

1 comment:

  1. Mmmmm! I LOVE potatoes of almost any sort. This sounds delicious and will definitely give it a try!


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