Source of Recipe
List of Ingredients
2 Tbs (30 ml) olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 red or green bell pepper, seeded and chopped
1/2 cup (125 ml) chopped parsley
1 cup (250 ml) canned or fresh chicken stock
Salt and freshly ground pepper to taste
4 - 6 medium potatoes, thinly sliced
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.