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Patatas En Salsa Verde

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CATEGORY CUISINE TAG YIELD
Spanish 1 Servings

INGREDIENTS

1/3 c Spanish olive oil
2 lb Russet potatoes; peeled and sliced 1/2-inch thick
1 sm Onion; finely chopped
1 Clove garlic; finely chopped
1 ts Salt
1/4 ts Freshly ground black pepper
3/4 c Boiling water
1/4 c Dry white wine
1/2 bn Finely chopped parsley

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH6188
Heat the olive oil in a large, heavy skillet over high heat. When it is
very hot, add the potatoes. Cook for 10 minutes, turning frequently with a
metal spatula, until they are light brown on all sides. If there is quite a
lot of oil remaining in the pan, drain off and discard some of it. Scatter
the onion, garlic, salt and pepper evenly over the potatoes and pour in the
boiling water and the wine. Do not stir, but instead shake the pan back and
forth for a minute to distribute the water evenly.
Cover the skillet and turn the heat to low. Simmer for about 20 minutes, or
until the potatoes are tender but not mushy. Shake the skillet back and
forth occasionally to stop the potatoes from sticking. Three minutes before
the potatoes will be done, stir in the parsley. With a slotted spoon,
transfer the potatoes to a warm serving platter and pour some of the
cooking juices over them. Pass the remaining cooking juices, if desired.
Yield: 4 to 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 25, 1998

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