April 8, 2016
2 lbs. Yukon Gold Potatoes
1 lb. Baby Red Potatoes
1/2 c. Diced White Onions
1 c. Tantillo California Extra Virgin Olive Oil
1 1/2 c. Chicken Stock
6 Rosemary Sprigs
2 oz. Dried Oregano
2 oz. Parsley
Sprinkle of capers
1Cube potatoes. In pan, heat Tantillo California Extra Virgin Olive Oil.
2Add potatoes and onions.
3Season potatoes with salt and pepper.
4Cook until slightly brown.
5Remove oil from pan and add chicken stock.
6Reduce 50%, add herbs, capers and serve.
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