4mediumpotatoespeeled and sliced into even round disks
1onionchopped into half moons
¼cupwater or stock
2clovesgarlicminced or crushed
½teaspoonground black pepper
Heat olive oil in your pot/pan on medium heat, then add the potatoes along with the onions. Cover with the lid and let them cook for a few minutes. You need to keep checking and flipping the potatoes so that they don't get burnt.
Add the water or stock, cover with the lid and cook for a few minutes.
When the potatoes are almost done, add the garlic, salt, and pepper and cook without a lid until you the potatoes are cooked through and the thinnest slices are a bit mushy. Remove from heat and serve with fresh herbs, sour cream, pesto, or anything that you like.
As you flip the potatoes, do it very gently with a heat resistant silicone or wooden spatula not to break the potatoes.
Check if you need to add more liquid to the potatoes in case all of the liquids are evaporated and the potatoes are still not cooked through.