Ingredients
Scale
- 2 lb. Yukon Gold Potatoes (4 large potatoes)
- 3 Tbsp. Unsalted Butter
- 1 Yellow onion, chopped into half and thinly sliced
- 2 Garlic cloves, minced
- 1 teaspoon Sea salt
- 1 teaspoon Paprika
- ½ teaspoon Black pepper
- ⅓ Cup Chicken broth
- ¼ Cup Heavy cream
- 1 Tbsp. Fresh chopped parsley
Instructions
- Peel the potatoes outer skin using a vegetable peeler or paring knife. Chop the potatoes into ⅙ inches-thick slices using the same paring knife or a mandolin.
- Peel the outer skin from the onion. Slice it in half and then thinly slice into into half moons.
- Add the butter to a large skillet. Heat the skillet over the stove on medium/low heat.
- Add the onions to the melted butter. Cook over a low heat until the onions become translucent. Add the garlic and stir for another minute.
- Add the sliced potatoes and give them a good stir to soak up all the butter and the flavor of the onions and garlic.
- Add the spices.
- Cook the potatoes for 10-12 minutes or until they get brownish. Flip them occasionally, and scrap the bottom so they don’t get burned.
- Once the potatoes are golden on top and bottom, pour the chicken broth and heavy cream into the skillet ensuring the potatoes are partially submerged. Season with a little more salt and pepper if desired.
- Stir to combine and cover the skillet with a lid and simmer until potatoes are tender and cooked through, about 10-12 minutes.
- Once the potatoes are cooked, remove the lid and let any excess liquid evaporate, allowing the sauce to thicken slightly.
- Remove the skillet from the heat and garnish with chopped fresh parsley, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: side dish
Nutrition
- Serving Size: 1 servings
- Calories: 185
- Sugar: 1.9 gr
- Sodium: depends on broth/butter used
- Fat: 11.8 gr
- Saturated Fat: 7.3 gr
- Carbohydrates: 19 gr
- Fiber: 2.1 gr
- Protein: 2.9 gr
- Cholesterol: 33 mg
