Sauteed Potatoes And Mushrooms With Rosemary
serves 2-4
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3 tablespoons olive oil
6 waxy potatoes, thinly sliced
10 cremini mushrooms, sliced
2 cloves garlic, minced
2 teaspoons chopped fresh rosemary
1/2 cup low-sodium broth (chicken or vegetable)
prep: 10 minutes
total: 30 minutes
large, deep sauté pan
1. Heat the olive oil in a large, deep sauté pan over medium-high heat. When it's hot and shimmering, add the potatoes and mushrooms and stir. Season them with a sprinkling of salt and pepper. Leave them alone to brown well, 3-5 minutes. Stir and let them brown again, another 2-4 minutes.
2. Add the garlic and rosemary and cook 1 minute. Add the broth and cook until the potatoes are tender, 8-10 minutes. Add more salt and pepper to taste.
2. Add the garlic and rosemary and cook 1 minute. Add the broth and cook until the potatoes are tender, 8-10 minutes. Add more salt and pepper to taste.
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