• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, D, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 2 tablespoons olive oil

  3. 1 yellow onion, sliced

  4. 2 cloves garlic , chopped

  5. 3 russet potatoes , peeled and cut into 1/4-inch slices

  6. Salt and pepper

  7. 1 tablespoon paprika

  8. 1/4 cup white wine

  9. 1 cup chicken stock

Instructions Jump to Ingredients ↑

  1. 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.


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