2 tbsp Garlic Olive oil - 1 tbs for veggies, 1 tbs for heating in pan
1/4 cup + chicken stock
1/4 tsp garlic powder
1/4 tsp onion powder
kosher salt to taste
sprinkle of black pepper
olive oil cooking spray
Directions 1: Chop all potatoes (keep skins on just scrub really good) and mushrooms. The smaller dice, the quicker the potatoes will cook and the less chicken stock you will need to use later. Preheat pan with 1-2 tbs olive oil over medium-high heat. 2: Before adding to the pan, season veggies in a bowl and toss well with a drizzle of Garlic olive oil. 3: Add veggies to pan and cover. Now just let the mix cook. Occasionally I will spray the mix with olive oil spray just to wet it. 4: Once some brown bits start to form, adding in about 1/4 cup of chicken stock or water to help soften the potatoes. Keep stirring, cover again. Note: Depending on how big your potato pieces are will determine how much stock you need to keep adding. Just add a little at time, deglazing the pan each time. 4: At the very end I add about 1/4 cup (or 3 tbs) of balsamic vinegar. Make sure the pan stays really hot so once the vinegar hits there is a big sizzle and it caramelizes quickly. Do not cover again. Just let the liquid soak in and keep tossing until desired “crispiness.
