Resourceful and versatile potato will surprise you again with this melting potato skillet. Cut in small dices, it is cooked with mushrooms, carrots, tomato and Parmesan in a recipe largely inspired by risotto. This simple and flavorful potato skillet is sure to become a warming tasty meal for your weeknight dinner.
The secret to this potato skillet is to choose firm potatoes so they don’t lose their texture when cooked.
Photo credit: © Eatwell101.comIngredients list for the potato risotto
- 1 lb. (450g) potatoes, peeled and diced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 shallots, minced
- 3 cloves garlic, minced
- 2 small carrots, diced
- 1 tomatoe, diced
- A handfull button mushrooms, sliced
- 1/2 small leek, sliced
- 1/3 cup (70ml) white wine (optional)
- 1 cup (250ml) vegetable broth
- 1/3 cup (70ml) liquid cream
- 1/2 coffee spoon Italian spice blend (rosemary, thyme, oregano)
- Fresh cracked pepper, to taste
- Parmesan shavings
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. In a large skillet, heat butter and olive oil and sweat shallot and garlic for 2 minutes over medium heat and deglaze with white wine. Allow the sauce to reduce and add carrot and continue cooking for 3 minutes.
2. Stir in the potatoes and simmer for 5 minutes. Add diced tomato, sliced leek and season with Italian spices. Cook for 2 minutes.
3. Pour vegetable broth and simmer gently for 10 minutes, or until potato is cooked al-dente. Adjust seasoning. Meanwhile, fry mushrooms with a dollop of butter in a separate skillet.
4. Add cream and mushrooms to the potatoes, then season generously with salt and pepper and cook for 2 to 3 minutes more. Serve hot, garnished with Parmesan shavings, and a drizzle of olive oil, if desired.
Note: Choose firm potatoes (we used red potatoes) that will hold their shape well, and monitor cooking carefully. Stop the cooking as soon as potatoes are al-dente, otherwise you want mashed potato.
Photo credit: © Eatwell101.com
