Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 Servings
- 6 medium potatoes
- 2 large garlic cloves
- 1 1/2 Tbsp chopped fresh parsley
- olive oil for frying
- 1/2 cup (60 ml) chicken broth (approximately)
- salt to taste
Peel potatoes and slice into thick rounds. Pieces should be about 1/4 – 1/3 inch thick. Sprinkle with salt. Finely chop fresh parsley and garlic cloves and set aside.
Pour about 1.5 to 2 inches of olive oil into a heavy bottomed frying pan. Heat over medium until hot enough to fry. Add potato slices to pan and fry until cooked. It is not necessary that they turn golden, as long as they are cooked.
Remove potatoes from pan and drain. While potatoes are draining, pour out oil from frying pan and return to heat. There should be a small amount of oil left in pan to sauté garlic. Add chopped garlic to pan and heat, stirring constantly.
Return potatoes to pan and add parsley. Toss potatoes, garlic and parsley together. Add enough chicken broth to moisten the potatoes – about 1/3 to 1/2 cup. Stir and allow to simmer for 5 minutes or until potatoes are softened. Do not overcook.
Remove potatoes from pan and serve.