Canary Island Potatoes With Moro Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 6 | Servings | |
INGREDIENTS
| 12 | Red-skinned potatoes | |
| 1/2 | c | Red wine vinegar |
| 2 | T | Olive oil |
| 2 | Cloves garlic, pressed | |
| 3/4 | t | Paprika |
| 3/4 | t | Cumin powder |
| 1/8 | t | Crushed red pepper |
| 1/2 | t | Salt |
| 2 | t | Parsley, minced I used |
| dried parsley flakes |
INSTRUCTIONS
From: J Wendel <jwendel@REDSHIFT.COM> Date: Wed, 14 Aug 1996 09:22:55 -0700 Cut unpeeled potatoes in half. Bring a large pot of water to a boil and add potatoes. Cook until tender but not mushy, about l5 minutes. Meanwhile, make Moro Sauce by whisking together vinegar and oil in a small bowl. Add remaining ingredients. Whisk again. Pour over potatoes. Serve hot or at room temp. (from the MM database of Judi M. Phelps) EAT-L Digest 13 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 46
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 195.8mg
Potassium: 18.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g