Name: Stovetop Simmered Potatoes
Yield: Serves 4
Cuisine: France
Ingredients: 1½ cups (360 milliliters) chicken stock; 2 large parsnips (about 8 ounces/225 grams), peeled and cut into ¼-inch (6-millimeter) thick rounds; 2 tablespoons extra-virgin olive oil; ½ yellow onion, thinly sliced; 1 small bay leaf; Heaping ¼ teaspoon kosher salt, or more to taste; Freshly ground black pepper; 2 tablespoons roughly chopped fresh parsley; 2 red potatoes (about 1 pound/455 grams), cut into ¼-inch (6-millimeter) thick rounds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

This is my version of a simple country-style French side dish. The parsnips infuse the potatoes with their uniquely earthy sweetness.

Ingredients

2 tablespoons extra-virgin olive oil
½ yellow onion, thinly sliced
2 red potatoes

Method

In a wide heavy-bottomed sauté pan, heat the oil over medium-high heat for 30 seconds. Add the onion and cook, stirring often, until soft and beginning to caramelize, about 7 minutes.
Add the potatoes and parsnips and stir until they are nicely coated with the onion. Add the stock, bay leaf, and salt.
Bring to a boil, cover, and reduce the heat to low

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Stovetop Simmered Potatoes

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