Recipe Categories
Misc Vegetables
Tex Mexican
TexMex Potatoes 

Shanna's Basque Skillet Potatoes

2 tbs olive oil 
1 med onion chopped 
2 x cloves garlic crushed 
1 x red or green bell pepper seeded and chopped 
1/2 cup chopped parsley 
1 cup canned or fresh chicken stock 
    Salt and freshly ground pepper to taste 
4 med potatoes (to 6) thinly sliced 

 Method : 
Heat the oil in a large skillet over moderate heat and saute the onion, garlic, and bell pepper until soft but not brown, about 5 minutes. Add the parsley and broth and season with salt and pepper. Bring to a boil and remove from the heat. Layer the sliced potatoes in the broth in the skillet. Bring to a boil over moderate heat. Reduce the heat and simmer covered for 15 to 20 minutes, until the potatoes are tender. Pour a little of the cooking liquid over the potatoes when serving.
Serves 4 to 6.