Ingredients:
1 tablespoon olive oil
1 1/4 lbs potatoes, boiled,peeled and sliced 1/4 inch thick
1/2 teaspoon salt substitute
1/4 teaspoon dried marjoram
1/8 teaspoon black pepper
1 teaspoon olive oil
1 cup thinly sliced onions
4 cloves garlic, slivered
2 fluid ounces low sodium chicken broth
Directions:
In a large nonstick skillet, heat 1 tablespoon of the oil over moderately high heat; add the potatoes.
Sprinkle with salt, marjoram and pepper and cook, turning the potatoes as they colour, about 10 minutes.
Meanwhile, in a separate large nonstick skillet, heat the remaining teaspoon of oil over medium heat; add the onions.
Cook for 3-4 minutes.
Lower the heat, add the garlic and cook for 2 minutes.
Add the broth; cook for 5-7 minutes longer, until soft.
Transfer the onions to the pan with the potatoes and toss together.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.