Recipe By: Guy Fieri
1 tablespoon butter
2 tablespoon olive oil
1 yellow onion -- sliced
2 clove garlic -- chopped
3 russet potatoes -- peeled and cut into 1/4-inch slices
Salt and pepper
1 tablespoon paprika
1/4 cup white wine
1 cup chicken stock
Slice the potatoes on a mandoline and set aside. Heat a large saute pan
and add the butter and olive oil. Add the onions and garlic and saute
until translucent, about 3 minutes. Add the potatoes and spread out
evenly. Season with salt and pepper and paprika. Deglaze with white wine
and add the chicken stock. Cover and cook over medium heat until most of
the liquid is absorbed and the potatoes are tender. Add more chicken
stock, if needed.
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