Potatoes With Leeks And Rosemary

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 lbs russet potatoes, peeled and thinly sliced
• 1 large leek, chopped ( part only)
• 1 cup chicken broth
• 1 cup dry wine
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 in a wok, heat olive oil and butter over medium-high heat until hot, swirling to coat sides of pan. add potatoes and leek and cook, stirring and turning potato slices until hey turn translucent, 6 to 8 minutes.
• 2 add chicken broth, wine, rosemary, salt, and pepper. bring to a boil. reduce heat to medium-low, cover, and cook until potatoes are tender, 20 to 25 minutes.
• 3 uncover and cook, stirring occasionally, until most of liquid is absorbed, about 4 minutes.