Pan Sauteed Potatoes, Onions, Artichokes and Feta

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"Another way to prepare potatoes rather than typical mashed or roasted. These I love to make in my cast iron pan on the grill so they can get some smoky flavor from my wood chips, but this works just as well on the stove. I just fine it important to use a heavy pan vs a non stick (if possible). Now, you can leave the skins on, or peel; personally I have no problem leaving them on. And, take advantage of the frozen artichoke hearts and pearl onions - they taste just as good with a lot less work. This basically becomes a mash, even though we don't mash them. Cooked in a rosemary and chicken broth these are pretty healthy. Just a little feta cheese at the end of cooking with Greek seasoning, salt, and pepper. Now, if you HAVE to add butter, go ahead - these just have so much flavor, I don't find it necessary."

Original recipe yields 5 servings


  • Serving Size: 1 (191.9 g)
  • Calories 261.4
  • Total Fat - 10.6 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 294.1 mg
  • Sodium - 614.8 mg
  • Total Carbohydrate - 24.7 g
  • Dietary Fiber - 0.5 g
  • Sugars - 14.9 g
  • Protein - 17.2 g
  • Calcium - 111.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0 mg

Step 1

Potatoes ... In a large saute pan (I prefer my cast iron, but any heavy pan will work; try not to use a non-stick if possible) add your potatoes, rosemary sprig and chicken broth. Bring to a boil and then reduce to medium and do not cover, you want the broth to reduce. Stir or move around the potatoes as they cook. The potatoes should take around 15 to 20 minutes till fork tender.

Step 2

Note ... When deciding how many potatoes, here is an easy way to decide. I look at the potatoes and think, I could eat 3 of them. So if you are making enough for 4 people - that is basically 12. Now, remember you also have onions and artichokes, so 12 will be plenty and probably a little left over. If you really love artichokes or onions, add a bit more, there is no right or wrong.

Step 3

Artichokes and Onions ... After 5 minutes (after it had come to a boil), add in the onions and artichokes and mix with potatoes. By now, the potatoes should be starting to become tender. Continue to cook on medium heat another 10 minutes. Most of the broth should have reduced and the onions and artichokes are soft and tender along with the potatoes.

Step 4

Finish ... First, take out the rosemary sprig. Then, add the feta cheese, pepper and greek seasoning and lightly mix - the potatoes will break up a bit an absorb the remaining broth. Taste for seasoning, the feta and the broth are both salty, so go easy. ENJOY!

Tips & Variations

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