Stock Potatoes

Wash the potatoes and the bell pepper

Chop the garlic into small little squares (small dice/mince), or if using pre-jarred chopped garlic, it will be 1 tablespoon instead

Cut the potatoes, bell pepper, and onion into a half inch dice

Place the potatoes on a parchment lined sheet pan and place into a cold oven

Once in the oven, turn the oven on to 425 degrees. Let the potatoes cook for 15-20 minutes or until the outside of the potatoes are dry, and the potatoes are cooked through

While the potatoes are in the oven, place 1 tablespoon of oil in a pan set over medium heat

Once heated, place the onions, garlic, and bell peppers into the pan

Every couple of minutes, stir the pan to get all sides of the vegetables cooked and to get a little char on them. This should take between 8-10 minutes

Once potatoes are cooked, and out of the oven, place all of them into the pan with the peppers and onion.

Allow potatoes to get some color from the pan (8-10 minutes stirring every 1-2 minutes)

Once the potatoes are gold and browned, add ½ cup of the chicken stock and deglaze the pan (getting all the brown bits off the bottom of the pan)

Allow the potatoes to soak up all of the stock, then add the other ½ cup and allow to reduce for 5-6 minutes until the stock thickens just a little bit. There should be no liquid remaining in the pan, it should all be soaked up by the potatoes. If there is still liquid, just give it another few minutes until its all gone.

Once there is no liquid in the pan, the potatoes should have a nice gloss to them. That’s when you know they are done.  

Place the now cooked potato/onion/pepper into a serving dish, or remove the pan from the heat and save a dish and serve right out of the pan. Top with the sliced green onion/chives and enjoy!