| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
American |
Vegetable |
4 |
Servings |
INGREDIENTS
| 4 |
|
Idaho russet potatoes |
| 2 |
|
Onions |
| 1 |
|
Clove garlic |
| 1/2 |
c |
Margarine or oil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Scrub the potatoes and bake at 425F until tender-40 to 60 minutes,
depending on size. Remove from oven and let cool completely. Peel the
onions and chop coarsely. Peel and mince the garlic. Dice the potatoes
without peeling. Preheat the margarine or oil in a skillet over medium
heat. Add the garlic and onion and cook until the onion begins to turn
translucent. Add the diced potatoes. Season with salt and pepper and mix
gently. Cook until the potatoes are heated throughout and serve at once.
WARM SPRINGS RESTAURANT
KETCHUM, SUN VALLEY
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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