| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Potatoes, Side dishes, Vegetables, Vegetarian |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Red Potatoes; *Note |
| 1 |
tb |
Olive Oil |
| 1 |
lg |
Onion; Peel And Thin Sliced |
| 2 |
|
Cloves Garlic; Finely Minced |
| 1/2 |
ts |
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
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”