- Olive oil
- chicken bouillon cube, crushed
- 1 clove garlic, minced
- 4 red potatoes, halved then sliced
- Handful sliced onion
- Salt and pepper to taste
- 1 c. water
Heat olive oil; add onion and garlic. Saute until tender. Add water, bouillion, potatoes, salty and pepper. Cook over medium-high heat covered. Stir potatoes occasionally until potatoes are tender and most of the liquid is absorbed.