Lion Knees Potatoes

• 1 tablespoon olive oil
• 1 14 lbs potatoes, boiled,peeled and sliced 1/4 inch thick
• 12 teaspoon salt substitute
• 14 teaspoon dried marjoram
• 18 teaspoon black pepper
• 1 teaspoon olive oil
• 1 cup thinly sliced onion
• 4 cloves garlic, slivered
• 2 fluid ounces low sodium chicken broth

1. In a large nonstick skillet, heat 1 tablespoon of the oil over moderately high heat; add the potatoes.
2. Sprinkle with salt, marjoram and pepper and cook, turning the potatoes as they colour, about 10 minutes.
3. Meanwhile, in a separate large nonstick skillet, heat the remaining teaspoon of oil over medium heat; add the onions.
4. Cook for 3-4 minutes.
5. Lower the heat, add the garlic and cook for 2 minutes.
6. Add the broth; cook for 5-7 minutes longer, until soft.
7. Transfer the onions to the pan with the potatoes and toss together.

olive oil, potatoes, salt substitute, marjoram, black pepper, olive oil, onion, garlic, fluid

Taken from www.food.com/recipe/lion-knees-potatoes-35130 (may not work)