| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Spanish |
Vegetables, Spanish, Usenet |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 4 |
md |
Potatoes, in very thin slices |
|
|
Salt |
| 3 |
|
Garlic cloves, minced |
| 1 |
tb |
Parsley, minced |
INSTRUCTIONS
Heat the oil in a 9 or 10 inch skillet. Add the potato slices in layers,
sprinkling each with salt. Add the minced garlic. Toss the mixture to coat
potatoes evenly. Lower the heat, cover tightly and cook 20 minutes or until
tender, scooping and turning occasionally. (The potatoes will be separated,
not in a cake.)
Turn up the heat so that some of the potatoes brown. Sprinkle in the
parsley and serve immediately.
NOTES:
* Garlic fried potatoes -- This recipe is adapted from "The Foods & Wines
of Spain," by Penelope Casas.
: Difficulty: easy.
: Time: 10 minutes preparation, 20 minutes cooking.
: Precision: no need to measure.
: Rita Coleman
: c/o tekigm!jimc
: Tektronix, Inc., Instruments Group, Beaverton, Oregon
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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