Prep 25 mins
Cook 15 mins
From Everybody's San Francisco Cookbook.
- 2 lbs new potatoes, quartered
- 1⁄2 cup olive oil
- 6 tablespoons butter
- 1 onion, chopped
- 6 garlic cloves, minced
- 2 teaspoons fresh oregano leaves
- 2 teaspoons fresh thyme leaves
- 2 tablespoons paprika
- 1⁄2 teaspoon white pepper
- 2 tablespoons flour
- 1⁄2 cup hot chicken broth
- Preheat oven to 400 degrees.
- Bring water to boil in a large saucepan and add potatoes and salt. Return to rolling boil.
- Boil for 10 minutes, until potatoes are tender. Remove from heat, drain and set aside.
- In a large saute pan (I used a cast iron skillet), combine olive oil and butter and melt butter over medium low heat. Do not allow butter to brown.
- Once butter has melted, add onion and garlic. Raise heat to medium and cook until onions are soft and golden, about 7 minutes.
- Add oregano, thyme, paprika and white pepper. Mix well and add potatoes. Mix again to coat potatoes with mixture.
- Cook over medium heat 2 minutes, stirring often to prevent sticking and burning.
- Meanwhile, stir flour into hot chicken broth until well dissolved. Add to potatoes and cook until sauce thickens, about 3 minutes longer. Remove from heat.
- Transfer potatoes to ovenproof glass or ceramic baking dish (I just left them in the cast iron skillet). Bake 15 minutes.
Just wonderful! We will definitely have these again, and again. They had a very nice finish and what a great taste! Thank you so much for posting this one! (I used pimenton, 1/3 bittersweet and 2/3 hot, rather than paprika. I only did that because we were having a main featuring pimenton.)