On Date Night I made these Sautéed Skillet Potatoes to accompany the Spanish Stuffed Pork Chops. I wanted to keep the Spanish flavor in the potatoes so I seasoned them with the same spices that I used for seasoning the pork chops. They are a very tasty compliment to any entree..
Sautéed Skillet Potatoes
1 Spanish onion, cut into thin wedges
2 garlic cloves, minced
1/2 teaspoon oregano
1/2 teaspoon parsley
salt & fresh ground pepper (to taste)
1 tablespoon canola oil
1 large Idaho potato, sliced into thin discs
1/2 cup white wine
1/2 cup chicken broth
In a medium skillet, heat canola oil over medium-high heat. Toss in the onions, garlic, oregano, parsley, saffron, salt & pepper. Reduce heat to medium and sauté for five minutes. Add the sliced potatoes and sauté for 5-10 minutes to brown the potatoes slightly.
Pour in the white wine then the chicken broth. Stir well. Bring to a boil; reduce heat to low. Put a lid on the potatoes and allow to cook 10-15 minutes until potatoes are tender.
Place in a serving bowl and serve with whatever entree you’re making for dinner…Enjoy!