Stout-Braised Potato and Mushroom Skillet

What you’ll need

• 2 medium russet potatoes, cut into 1/2-inch cubes
• 6 oz button mushrooms, halved
• 0.5 large onion, sliced
• 0.25 cup stout beer
• 0.25 cup vegetable broth
• 3 tablespoons vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt

Make it

1. 1Heat 3 tablespoons of vegetable oil in a wide non-stick skillet over medium-high heat.
2. 2Add the cubed potatoes in a single layer; cook undisturbed for 5 minutes to develop a crisp golden crust.
3. 3Toss in the sliced onions and halved mushrooms. Sauté for another 5 minutes, stirring occasionally.
4. 4Season with 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 0.5 teaspoon salt.
5. 5Pour the 0.25 cup stout and 0.25 cup broth over the vegetables. Cover the pan and reduce heat to medium.
6. 6Steam for 5-7 minutes until potatoes are fork-tender and the liquid has mostly evaporated, leaving a savory glaze.