Rinse potatoes and chop evenly in 1.5" chunks.
Cover your potatoes in cold water and let them set for 10 minutes. Dump water and refill with cold water. Drain.
Fully drain and dry your potatoes on thick paper towels.
Chop or fine mince all herbs and vegetables.
Lightly coat your potatoes in garlic olive oil and sprinkle with 1/2 tbsp granulated garlic and granulated powder, 1 tsp dried parsley, sea salt and fresh ground pepper to taste.
Lightly coat your fully heated pan with a high heat frying oil. You'll want your pan smoking hot with limited oil to achieve a sear.
Again, on high heat, uncovered, pan sear your potatoes until golden and crispy. About 7 minutes. Gently mix from pan bottom as not to bruise potatoes.
Add your chopped vegetables and herbs to your scored potatoes.
Gently mix well and turn heat to medium. Be careful not to burn garlic. Fry covered for 10 minutes with 1/3 cup of a quality white wine.
Steam until potatoes are soft and vegetables are transparent. About 10 minutes. Gently stir occasionally. When fully cooked, remove lid and allow all fluids to dissipate.
Before pulling from pan and plating, add more garlic and onion powders, sea salt and ground pepper to taste and mix.
Sides that go great with this dish. All are great but I'd recommend the Sirachas. Some of my students even used ketchup.
Two Velveta Mini Blocks are also a great addition to add to your potatoes. Enjoy!
