Ingredients:
2 tablespoons olive oil
1 tablespoon butter
2 lbs russet potatoes, peeled and thinly sliced
1 large leeks, 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:
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.
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.
Uncover and cook, stirring occasionally, until most of liquid is absorbed, about 4 minutes.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.