| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
md |
Potatoes; pre-cooked with skin |
| 3 |
ts |
Olive oil |
| 2 1/2 |
|
Cloves garlic; minced |
| 1/2 |
|
Lemon |
| 1 |
ts |
Capers |
|
|
Salt and lots of freshly ground black pepp |
INSTRUCTIONS
Slice pre-cooked potatoes into thin slices. Heat olive oil in non-stick
skillet. Add garlic and saute briefly. Lower heat to medium and saute
potatoes until warmed through. Add capers, squeeze lemon juice over, and
add salt and pepper as desired. Toss until lemon juice is absorbed and
capers are warmed through. If you want some ``juice'' with this, you can
add a bit of broth. I personally like them kind of ``dry''.
Recipe by: riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)
Posted to MC-Recipe Digest V1 #985 by The Meades <kmeade@idsonline.com> on
Jan 4, 1998
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