6medium sized potatoessliced in half lengthwise and then sliced in 1/8 inch slices
1tsp. garlic powder
Melt 3 tbsp. butter in a heavy bottomed skillet with a lid. Once melted, add the sliced potatoes to the pan. Do not stir!
Let cook, undisturbed, for 10 minutes. Stir potatoes and then add onion, salt, pepper, and paprika. Cover pan and let cook for 10-15 minutes, or until potatoes are fork tender. Add the chicken broth, stir, and then recover.
Cook until chicken broth is absorbed and potatoes are very tender. Add more salt and pepper to taste.
The potatoes save really well in the fridge for up to a week!