Ingredients
The following ingredients have 4 Servings
- 2 large potatoes sliced into long (thick pieces (peel if thick skinned))
- 1/4 cup flour
- 1 egg beaten plus 1 tablespoon water
- 1/4 cup chopped onions (1/2 medium onion)
- 1/4 cup chopped fresh parsley
- 1 - 2 cloves garlic (minced)
- 1/2 cup white wine
- 2 cups chicken broth
- salt and pepper to taste
- olive oil for frying
Instruction
- Set up a breading station with the egg and flour.
- Cover the bottom of a large dutch oven or skillet with oil and heat.
- Dip the sliced potatoes into the flour, then the egg. Reserve the leftover flour
- Working in batches, fry the potatoes for 1 - 2 minutes on each side until golden brown. Carefully remove to a plate to avoid tearing the batter.
- In the remaining oil, saute the onions and garlic until softened. Add the leftover flour and cook for a couple minutes.
- Add the broth, white wine, parsley, salt and pepper. Allow to thicken slightly before returning the potatoes to the sauce.
- Simmer for another 20 - 30 minutes until the potatoes are cooked through.
