| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| May 1994 | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Very small red potatoes |
| 5 | Garlic cloves, peeled | |
| 1 | T | Plus 1 teaspoon fresh lemon |
| juice or to taste | ||
| 4 | T | Olive oil |
| 3 | T | Chopped fresh parsley |
| leaves or to taste |
INSTRUCTIONS
Peel a wide strip from around the middle of each potato. In a kettle combine potatoes and garlic with enough salted water to cover by 2 inches and boil until potatoes are just tender, about 15 minutes. Drain mixture. Transfer potatoes to a bowl and transfer garlic to a blender. Add to blender lemon juice, oil, and salt and pepper to taste and puree dressing. In the bowl toss potatoes with dressing and parsley. Potatoes may be prepared 4 hours ahead and kept covered. Serve potatoes warm or at room temperature. Serves 6. Gourmet May 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1641
Calories From Fat: 711
Total Fat: 80.1g
Cholesterol: 190.5mg
Sodium: 2171.9mg
Potassium: 140.3mg
Carbohydrates: 154.2g
Fiber: 31.9g
Sugar: 2g
Protein: 80.9g