| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Potatoes, Side dishes, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | lb | Red Potatoes, *Note |
| 1 | T | Olive Oil |
| 1 | Onion, Peel And Thin Sliced | |
| 2 | Cloves Garlic, Finely Minced | |
| 1/2 | t | Paprika |
| Salt And Pepper, To Taste |
INSTRUCTIONS
NOTE: Or Finnish yellow wax potatoes - don't use russets. Leave skins on and cut into bite-sized pieces Bring a pot of salted water to a boil and cook potatoes until soft but not mushy. Drain and set aside. Saute onions with olive oil over med heat until soft and golden brown. Add garlic and paprika and cook a minute longer. Add potatoes and cook over med-high heat until the potatoes brown. Season to taste with salt and pepper. Jesse Cool is the author of Breakfast in Bed (HarperCollins) and the proprietor of Flea St. Cafe in Menlo Park, CA. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 174.1, Fat 3.6g, Carb 32.7g, Fib 3.3g, Pro 4g, Sod 148mg, CFF 18.1%. Recipe by: Delicious!, Oct 1997 Posted to Digest eat-lf.v097.n326 by Reggie Dwork <reggie@reggie.com> on Dec 25, 1997
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