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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large nonstick skillet, heat 1 tablespoon of the oil over moderately high heat; add the potatoes. | 2. Sprinkle with salt, marjoram and pepper and cook, turning the potatoes as they colour, about 10 minutes. | 3. Meanwhile, in a separate large nonstick skillet, heat the remaining teaspoon of oil over medium heat; add the onions. | 4. Cook for 3-4 minutes. | 5. Lower the heat, add the garlic and cook for 2 minutes. | 6. Add the broth; cook for 5-7 minutes longer, until soft. | 7. Transfer the onions to the pan with the potatoes and toss together. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
potato	1 1/4		boiled peeled sliced	-	-	-	-
salt substitute	1/2	teaspoon		-	-	-	-
marjoram	1/4	teaspoon	dried	0.4065	0.0908	0.019	0.0106
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
olive oil	1	teaspoon		119.34	0.0	0.0	13.5
onion	1	cup	sliced	64.0	14.944	1.76	0.16
garlic	4	cloves	slivered	17.88	3.9672	0.7632	0.06
chicken broth	2	fluid	low sodium	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.