Heat the oil in a large skillet over moderate heat and saute the potatoes, garlic, and onion (gently so they cook without browning) for 5 minutes.
1/4 cup olive oil, 2 lbs potatoes, 4-6 cloves garlic, 1/2 medium onion
Stir in the flour, mixing it well to eliminate lumps.
1 tbsp all-purpose flour
Add the chicken stock, optional wine, salt, and pepper.
1 cup chicken stock, 1/4 cup dry white wine, salt, ground pepper
Bring to a boil, reduce the heat, and simmer uncovered until the potatoes are tender, about 30 minutes, shaking the pan occasionally to prevent sticking-do not stir.
Garnish with chopped egg and parsley.
1 large egg, 1/4 cup parsley
Notes
A superb side dish to go with any meats. A family favourite that is fast to prep and to cook.