Potatoes With Leeks and Rosemary

This is a quick potato dish - I love the addition of leeks!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  tablespoon butter
• 2  lbs russet potatoes, peeled and thinly sliced
• 1  large leek, chopped (white part only)
• 1  cup chicken broth
• 1  cup dry white wine
• 1  tablespoon  chopped fresh rosemary (or 1 teaspoon dried rosemary)
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. In a wok, heat olive oil and butter over medium-high heat until hot, swirling to coat sides of pan. Add potatoes and leek and cook, stirring and turning potato slices until hey turn translucent, 6 to 8 minutes.
2. Add chicken broth, wine, rosemary, salt, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until potatoes are tender, 20 to 25 minutes.
3. Uncover and cook, stirring occasionally, until most of liquid is absorbed, about 4 minutes.