Potato Ingredients:
1 medium yellow onion, sliced
4 cloves of garlic, crushed
4 Russet potatoes, peeled and sliced. The goal here is to end up with square potatoes, so first cut each potato on all four sides to square them up, then cut the ends off. Use peeler to trim off remaining peel. Slice potatoes into ¼” thick squares, but leave sliced potato in one solid rectangular mass.
2 TBS butter
2 TBS canola oil
¼ cup white wine
1 cup chicken broth
Salt
Pepper
Smoky Paprika

Instructions:
Heat oil and butter (on #5) in large metal skillet (one that will take a snug fitting glass lid).
Add onion and cook, stirring occasionally until onion starts to look translucent.
Add garlic and cook for three minutes.
Move onions aside in pan and place potatoes in two rows of two potatoes each. Sort of fan out the potatoes by tipping them over slightly.
Sprinkle potatoes with salt and pepper
Add dusting of smoky paprika to tops of potatoes
Pour in wine
Pour in ¾ cup of chicken broth
Tilt pan to get liquid evenly distributed
Cover and reduce heat to simmer
Add additional broth if needed, don’t let it cook dry.
Cook for 35 minutes and use fork to test for desired tenderness. Cook longer as needed.
Use spatula(s) to transfer potatoes to plate. Leave onions, garlic and liquid behind.
Serve.