Potato Medley

Oxmoor House
8 servings


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2 medium onions, sliced
3 tablespoons butter or margarine
2 medium tomatoes, peeled and sliced
2 pounds medium-size potatoes, peeled and cut into 1/8-inch slices
1 (10 3/4-ounce) can chicken broth, undiluted
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
Chopped fresh parsley (optional)


Sauté onion in butter in a Dutch oven until tender. Add tomatoes, potatoes, chicken broth, salt, pepper, and paprika. Cook over medium heat, uncovered, 30 minutes or until potatoes are tender, stirring occasionally. Sprinkle with parsley, if desired.

Created date

February 2010