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Tantillo Recipes
 1/2 cup Tantillo Extra Virgin Olive Oil
 Chicken Stock
 4 sliced Yukon Gold Potatoes
 3 Garlic- chopped
 2 Rosemary Skewers
 1/2 Yellow Onion- chopped
 2 Lemons- squeeze juice into a small bowl without seeds
 4 oz Parsley- chopped
 Salt and Pepper to taste
1

In a large saute pan, heat 3-4 tbl. Tantillo Extra Virgin Olive Oil over med heat.

2

Add garlic and onion for one minute. Add rosemary skewers and potatoes, lightly brown the potatoes and flip.

3

Add salt and pepper and some chicken stock once both sides of the potatoes are lightly brown.

4

Simmer until potatoes are fork tender. Remove rosemary skewers and discard.

5

Meanwhile, whisk remaining Tantillo Extra Virgin Olive Oil and Tantillo lemon juice – taste and adjust if needed.

6

Add parsley, salt and pepper. Plate potatoes and spoon dressing over and enjoy!

Ingredients

 1/2 cup Tantillo Extra Virgin Olive Oil
 Chicken Stock
 4 sliced Yukon Gold Potatoes
 3 Garlic- chopped
 2 Rosemary Skewers
 1/2 Yellow Onion- chopped
 2 Lemons- squeeze juice into a small bowl without seeds
 4 oz Parsley- chopped
 Salt and Pepper to taste

Directions

1

In a large saute pan, heat 3-4 tbl. Tantillo Extra Virgin Olive Oil over med heat.

2

Add garlic and onion for one minute. Add rosemary skewers and potatoes, lightly brown the potatoes and flip.

3

Add salt and pepper and some chicken stock once both sides of the potatoes are lightly brown.

4

Simmer until potatoes are fork tender. Remove rosemary skewers and discard.

5

Meanwhile, whisk remaining Tantillo Extra Virgin Olive Oil and Tantillo lemon juice – taste and adjust if needed.

6

Add parsley, salt and pepper. Plate potatoes and spoon dressing over and enjoy!

Yukon Gold Potato Salad
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