1 Tbls butter
2 Tbls olive oil
1 yellow onion, sliced
2 cloves of garlic, chopped
3 Russet potatoes, peeled and cut into 1/4 inch slices
Salt and Pepper
1 Tbls paprika
1/4 cup white wine
1 cup chicken stock
Parsley for garnish
Slice the potaotes and set aside. Heat a 10" to 12" saute pan and add the butter and olive oil. Add the onions and garlic and saute until translucent, about 3 minutes. Add the potatoes and fan out evenly. Season with salt and pepper and paprika. Deglaze with white wine and chicken stock. Cover and cook over medium heat until most of the liquid is absorbed and the potatoes are tender. Sprinkle with parsley and serve.