CookingLight diet CookingLight diet

Potato Medley

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Yield
8 servings
January 1983
RECIPE BY Oxmoor House

Ingredients

  • 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)

How to Make It

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.

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