By Tony Tantillo

Tony Tantillo’s Sliced Spuds

Click Here For The Recipe (PDF)


1 cup olive oil

2 Tbsp. sweet onions, chopped

4 garlic cloves, minced

3 Yukon gold potatoes, sliced thin (about ¼ inch thick)

1/4 cup chicken stock

2 fresh rosemary sprigs

3 oz. Italian parsley, chopped fine


Heat olive oil in a non-stick sauté pan then add onions and garlic

Add potato slices when onions and garlic start to caramelize

When potatoes begin to brown, add chicken stock and rosemary sprigs

Season with salt and pepper then stir to combine

Add parsley

Stir occasionally while allowing the mixture to reduce

Serve when the liquid has reduced 50%

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