Geschmorte Kartoffeln nach Südstaatenart

Zutaten

• 5 large Yukon Gold potatoes
• 2 tablespoons all-purpose flour
• 1 1/4 teaspoons salt, divided
• 3/4 teaspoon black pepper, divided
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 1/4 cups chicken broth
• 2 tablespoons chopped fresh parsley

Zubereitung

1. 1

   Use a mandoline to cut the potatoes into ¼ inch-thick slices.

2. 2

   Toss the potato slices with flour, 1 teaspoon salt, and ½ teaspoon black pepper until evenly coated.

3. 3

   Melt the butter and olive oil in a large cast iron skillet over medium heat.

4. 4

   Add the onion and cook, stirring occasionally, until softened and translucent at the edges, about 6 minutes.

5. 5

   Push the onion to the rim of the skillet and layer in the potato slices. Let them cook undisturbed for 5 minutes.

6. 6

   Stir the potato slices and onions with a spatula and cook for 5 more minutes.

7. 7

   Stir in the garlic and cook until fragrant, for about 30 seconds.

8. 8

   Pour in the broth and cover the skillet. Reduce heat to low and cook for 15 to 20 minutes, until the potatoes are tender.

9. 9

   Top the potatoes with the remaining salt and pepper and sprinkle with parsley before serving.