Herbed Potatoes

**Mandy**'s Note:

Found in "Cooking with Wine" by Betty Dunleavy, this is so tasty!

• Total Time: 40 mins
• Prep Time: 5 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 90 g butter
• 8 -10 medium new potatoes , scrubbed & thickly sliced
• 3 small onions , thinly sliced
• 1 garlic clove , crushed
• 2 tablespoons flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ cup chicken stock
• ½ cup white wine
• 1 tablespoon fresh thyme , chopped
• 1 tablespoon fresh parsley , chopped

Directions:

1. Heat butter in a large pan, add potatoes & onions and saute turning frequently until slightly browned.
2. Add garlic, flour, salt & pepper and continue frying turning constantly for another minute.
3. Pour combined stock & wine over potatoes and sprinkle with thyme. Simmer, tightly covered until liquid is absorbed and potatoes tender.
4. Sprinkle with parsley & toss lightly just before serving.

Reviews

[I'mPat]

I scaled this back as a serving for 2 and used 1 medium onion and 6 chat potatoes (which I quartered) and followed through though like Jan I did not add the flour (I really feared it burning and would ruin the dish). As was we loved it, I used fresh lemon time from the garden (just left the leaves whole as they are so tiny) but had no parsley so that was omitted. A great recipe, thank you **Mandy**, made for Make My Recipe - Edition 11.

[Luschka]

Very good! I roasted it in the oven after adding all the ingredients and it was great. Everyone enjoyed it. Thanks

[JustJanS]

Mandy, this is amazingly good and simple and will be getting made again really soon. I forgot the flour, but it really didn't matter as the liquid evaporated and the potatoes were as melt in the mouth tender to eat. I wouldn't use it (flour) in future in case I ruined a perfect dish (less chance of the potatoes catching to without it I reckon).