Sautéed potatoes

Serves 2.

  • 2 cups red potatoes, diced in ½-inch cubes
  • 2 cups chicken stock
  • 1 tablespoon olive oil
  • 3 slices prosciutto, cut in strips (optional)
  • 2 leeks, cleaned and sliced in ½-inch slices
  • 2 ounces diced fontina cheese
  1. Place potatoes in non-stick skillet with stock.
  2. Bring to a boil and cook until potatoes are crisp tender and stock has just about disappeared, about 5 minutes.
  3. Drain.
  4. Heat oil in same skillet on medium heat.
  5. Add prosciutto and leeks and sauté for two minutes or until leeks are limp.
  6. Add potatoes and sauté for about 5 minutes or until potatoes are tender and golden.
  7. Reduce heat to low, add fontina and cover pan.
  8. Cook for 3 minutes or until cheese melts.

Suggested accompaniment to  veal chop or  chicken tabaka

 

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