I modified this recipe from the potatoes that accompanied a pork recipe in our McCall’s Cooking School cookbook. The pork is killer and I’ll post my variation of that recipe sometime, but it’s a time-consuming beast, best for special occasions. I enjoy making the potatoes on their own (even though they don’t get any pork flavoring this way) because it can be done much more quickly and adds some great flavor to any meal!
Chop your potatoes. They would more traditionally be in discs, but I’ve found it easier to pan-fry potatoes when they’re cut in small chunks.
Heat your oil.
Start frying your potatoes, onions, and garlic. Make sure to stir them intermittently so they don’t burn on the bottom. This part could be done without a lid, but they cook faster and more evenly when the heat is contained.
Prepare your broth and seasonings. I like to use Better than Bouillon, but you should use whatever stock is safest for your family.
Add the broth and then sprinkle on your seasonings. Stir, and then put the lid on to continue cooking.
If the sauce is too thin once your potatoes are cooked through, mix cornstarch into a few spoonfuls of water and then slowly pour this into your potatoes while stirring. Stop as soon as it’s thick enough, you don’t need to use all of the cornstarch! (You could alternatively use another thickener of your choice.)
A tasty accompaniment to a variety of meals!