Simple ingredients, outstanding taste. This is the perfect compliment to any breakfast or to have as a starch side. For breakfast, I like to eat this alongside a piece of sourdough bread, a fried egg and some fruit. For dinner, it goes great with a side of protein like pan seared chicken thighs or a steak and greens. The chicken/vegetable broth adds moisture and prevents any burnt potatoes while achieving an even cook.
Photo: Manna Hara
Ingredients
Serves 4-5
3 medium sized potatoes (can be any variety), cut in small cube bite-sized pieces (with or without skins, your preference)
1/2 a large yellow onion, diced
4-5 garlic cloves, minced
olive oil/butter
1/2 cup of chicken or vegetable broth
1 Tbsp lemon juice
Fresh herbs, diced: parsley, thyme, oregano
salt and pepper
Cut potatoes in small, cube sized pieces. The more uniform the pieces, the more even the cook. Larger cubes will take longer to cook. Soak and rinse cut potatoes at least twice to wash off excess starch.
Drizzle olive oil/butter on sauté pan on medium-high. Start to sauté the diced onions and add a sprinkle of salt. The salt will draw out the moisture from the onions and help cook them down faster.
Add potatoes to pan. Stir occasionally.
After about 5 min., add minced garlic, salt, and pepper. Garlic is added later to prevent burning. Continue cooking for about 2 min.
Add your broth and lemon juice to the pan. The bottom should be covered in liquid. Reduce heat to medium-low.
As the liquid starts to reduce, add your fresh herbs. If you don’t have any fresh, dried herbs are fine. I like to add more parsley and thyme than oregano.
Once all the liquid is gone, fork test your potatoes. The fork should be able to poke through cleanly. If potatoes aren’t fully cooked, add more broth to continue cooking.
Serve and enjoy!
Recipe from Manna Hara
