This easy recipe is a staple of my 7-Day Detox & Reset Program that I run once a month online. I like to make a lot of this wonderful Potato Supreme to have for leftovers, because I enjoy it for lunch, dinner, breakfast, and even as a snack! Keep in mind that what makes this dish delicious is its simplicity.

SERVES 4.

INGREDIENTS

4 large white potatoes, peeled and sliced (you can leave the skin on)

4 large onions, peeled and sliced

1 head of garlic, minced

1 large red bell pepper, sliced

1 bunch of parsley, chopped

Water or SOS-free vegetable broth

DIRECTIONS

1. First, decide which pot you will use. It can be the 6-quart Instant Pot, a medium size clay pot, or another kind (medium or large). Whichever pot you use, it needs to have a lid, and it needs to be a good quality, nonstick pot.

2. Slice the potatoes and onions—not too thin or they will fall apart when cooked. Slice the pepper, chop the parsley and mince the garlic cloves.

3. Add ⅓ cup of the water or SOS-free vegetable broth to the bottom of the pot. Then you will start making layers. Make the layers in this order: onions, potatoes, onions, potatoes, red bell pepper, potatoes, garlic, parsley.

4. If you are using the Instant Pot, add ⅓ cup of water, close the lid, and seal it. (This small amount of water is enough because the onions, peppers, and potatoes release quite a lot of liquid.) Then push the steam button and set the time for 5 minutes. Quick-release the pressure, remove the lid, and use a knife to check doneness. You want the potatoes to be soft but not falling apart.

5. If using a regular pot, add ½ cup water or broth, cover the pot with the lid, and cook on low heat on the stovetop for about 45 minutes. From time to time, open the lid and add a little water if it has dried out. Check for doneness as noted in step 4.

6. Gently scoop spoons of the mixture onto a plate or into a bowl and enjoy with a side of greens.

Chef’s Note: Always have a couple of extra potatoes and onions nearby in case you need them for extra layers.