Ingredients
1 ½ lbs potatoes, peeled and cut into large dices
1 ½ tbsp olive oil
⅛ cup white onion, finely chopped
½ tsp Italian seasoning
3 cups chicken stock
¼ tbsp white wine
3 tbsp parmesan cheese, grated
1 ½ tbsp butter
parmesan cheese, for garnish
parsley leaves, chopped, for garnish
Preparation
Grease pot or skillet with olive oil.
Saute onions until translucent.
Add diced potatoes. Distribute potatoes as evenly as possible.
Sprinkle Italian seasoning.
Cook until edges of potatoes turn golden brown.
Add in chicken stock in parts. Ladle in stock gradually one cup at a time and reduce heat to a simmer.
Simmer until liquid has been absorbed by the potatoes and the stock thickens.
Pour in white wine and sprinkle parmesan cheese.
Add butter.
Garnish with parmesan cheese and chopped parsley leaves and serve.
