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Meat
Easy
4-5 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
Creamy and delicious, these potatoes will definitely become a family favorite.
3 large russet potatoes, washed and peeled, cut into one-inch slices
5 tablespoons oil
1 and 3/4 cups chicken stock, such as Manischewitz (or vegetable stock to keep it pareve)
4 cloves garlic, minced or Gefen Frozen Garlic
1 teaspoon Gefen Salt
1/2 teaspoon pepper
Preheat oven to 400 degrees Fahrenheit.
Heat a large ovenproof skillet over medium heat. Add oil to hot skillet. Place potatoes in skillet and brown for four to five minutes.
Turn over potatoes and remove from heat.
Pour in chicken stock, and add garlic, salt, and pepper to skillet. Place skillet in oven (or transfer to a pan or oven-safe plate).
Bake for 30 minutes or until potatoes are soft. If sauce is drying out toward the end, add more stock.
Spoon sauce over potatoes and serve.
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Prep by Chumy Berger
Styling and photography by Chay Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
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