Ingredients
1 tablespoon butter
3 russet potatoes, peeled and sliced
1 tablespoon paprika
1 teaspoon garlic powder
1/4 cup white wine
1 cup chicken stock
1 teaspoon salt and pepper, to taste
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Rendered duck fat — confit, roast potatoes, frying, French cooking
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Melt the butter in a large saute pan. Peel the potatoes and slice them into 1/4-inch thick slices. Spread the potatoes evenly in one layer over the bottom of the saute pan. Sprinkle paprika, garlic powder, salt and pepper over the potato slices. Heat over medium high heat until a nice golden brown crust forms on bottom of potatoes. Degalze the pan with white wine and add the chicken stock. Cover and cook over medium heat until most of the liquid is absorbed and the potatoes are tender, add more chicken stock if needed.