| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Potatoes; peeled and diced into 1/2-inch cubes |
| 4 |
tb |
Olive Oil |
| 1 |
|
Hot Red or Green Chili |
| 2 |
|
Cloves Garlic; finely chopped |
|
|
Salt and Black Pepper to taste |
| 1 |
lg |
Bunch fresh green Coriander; finely chopped , (Fresh Parsley is a viable substitute, but will produce a different taste) |
INSTRUCTIONS
Heat the oil in a large skillet or pan over medium heat, into which
the potatoes will go in about a one-inch-thick layer. Rinse the
potato cubes well and shake them dry, then carefully add to the warm
olive oil. Fry them until they're golden on all sides, tossing as you
go to even out the cooking.
Split the chili and remove the seeds, then chop it finely; and do the
same with the garlic. Add to the potatoes with the salt, and continue
cook for another 2-3 minutes.
Chop the coriander finely, starting with the stalks, and stir it in,
cooking for another 2 or 3 minutes, until the coriander has wilted.
Serve immediately as part of dinner.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Apr 8, 1999, converted by MM_Buster
v2.0l.
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