Amy’s Louisiana Kitchen From Union Parish
Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube.
- 2 POUNDS RUSSET POTATOES
- 1/4 CUP OLIVE OIL
- 1 SMALL RED ONION, THINLY SLICED
- 3 GARLIC CLOVES, THINLY SLICED
- SALT AND PEPPER
- 1/4 TEASPOON RED PEPPER FLAKES
- 14.5 OUNCE, 412 GRAMS WHOLE PEELED TOMATOES
- 2-1/2 CUPS CHICKEN BROTH
- 4 INCH SPRIG ROSEMARY
Sauté onion & garlic 8 minutes with a sprinkle of salt & pepper. Add potatoes & stir to coat with the olive oil. Add another sprinkle of salt & pepper and the red pepper flakes. Let cook on medium low for 5 minutes to allow them to brown a bit.
Meanwhile cut whole tomatoes with scissors or use your hands & add to the potatoes. Add Rosemary sprig, 1 cup of chicken stock (heat stock in the microwave to be warm) and let the potatoes cook for 10 minutes keeping them at a simmer. Then add 1 more cup of chicken broth and cook another 10 minutes. Add last 1/2 cup broth and cook 10 more.
Then turn off heat and cover. Let rest for 5 minutes before serving.
We have a steak for our protein but you cold have pork or chicken as well.
For a VEGETARIAN option cook a portabella mushroom for your “meat” or top with a fried egg and ENJOY!