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
1
Cube potatoes. In pan, heat Tantillo California Extra Virgin Olive Oil.
2
Add potatoes and onions.
3
Season potatoes with salt and pepper.
4
Cook until slightly brown.
5
Remove oil from pan and add chicken stock.
6
Reduce 50%, add herbs, capers and serve.
Ingredients
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
Directions
1
Cube potatoes. In pan, heat Tantillo California Extra Virgin Olive Oil.
2
Add potatoes and onions.
3
Season potatoes with salt and pepper.
4
Cook until slightly brown.
5
Remove oil from pan and add chicken stock.
6
Reduce 50%, add herbs, capers and serve.
