Steps
1
Chop up onions and slice up your garlic, then set garlic aside
2
In a large pot, melt butter and some olive oil
3
Put onions into the pot and let cook until softened
4
While onions are cooking, cut up the potatoes into one inch chunks
5
Add the potatoes to the pot with the onions and stir. Add some salt to make sure potatoes are well seasoned
6
Add the sliced garlic into the pot and cook for a few minutes until fragrant.
*Keep a close eye on the garlic, we do not want it to start browning or burning.
*Keep a close eye on the garlic, we do not want it to start browning or burning.
7
Once garlic is fragrant, pour in the white wine and stir to deglaze the pot
8
When pan is deglazed, add in the chicken stock and stir
9
Season with Italian seasoning, salt and pepper (to taste)
10
Turn the heat up to a steady boil (not too aggressive) and let cook for 10-15 minutes or until potatoes are cooked through but not falling apart
11
When finished, ladle into bowls and add Parmesan cheese and fresh parsley on top
Nutrition Facts
Per serving250 calories
Calories from
- Protein 16%
- Carbs 48%
- Fat 36%
-
Fat 10 g 15%
-
Saturated Fat 2 g 10%
-
Carbohydrates 30 g 10%
-
Fiber 4 g 16%
-
Sugar 5 g 10%
-
Protein High 10 g 20%
-
Cholesterol 30 mg 10%
-
Sodium High 600 mg 25%
% Daily Value is based on a 2,000 calorie diet.
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