Pan Roasted Potatoes

2 large Potatoes (peeled)
1 Onion (sliced)
3 cups Water or chicken stock
Bring to boil water or chicken stock, add peeled potatoes (whole) and sliced onion, cook until just done. Drain potatoes and discard onion and stock.
Slice potatoes into wedges or rounds.

4 Tablespoons Olive oil
2 Cloves Garlic
In a hot pan, add 2 tablespoons of olive oil, add garlic to extract the flavor and aroma. With the garlic flavored oil pan roast potatoes until sides turn golden brown.

Salt & pepper
Season with salt and pepper then serve with favorite dish.

Tips:
1) Do not over cook potatoes, it breaks easily when sliced deforming them.

2) Remember that the potatoes are already cooked; pan roasting process just adds flavor texture and color to the potatoes. I have tried pan roasting directly but potatoes are still tough and needs more oil to cook and I always ended up with very oily fried potatoes.

3) Keep the oil and garlic at the center of the pan and potatoes at the sides so that potatoes don’t absorb much oil. Tip pan from time to time to spread the oil to the sides of the pan.
(kitchenjournalmaincourse.blogspot.com)