Recipe - Canary Island Potatoes With Moro Sauce

12 md Redskinned potatoes
One half cup Red wine vinegar
2 tablespoon Olive oil
2 Cloves garlic; pressed
Three fourths teaspoon Paprika
Three fourths teaspoon Cumin powder
1/8 teaspoon Crushed red pepper
One half teaspoon Salt
2 teaspoon Parsley; minced (I used
dried parsley flakes)

From: J Wendel jwendel@REDSHIFT.COM

Date: Wed, 14 Aug 1996 09:22:55 0700
Cut unpeeled potatoes in half. Bring a large pot of water to a boil and
add potatoes. Cook until tender but not mushy, about l5 minutes. Meanwhile,
make Moro Sauce by whisking together vinegar and oil in a small bowl. Add
remaining ingredients. Whisk again. Pour over potatoes. Serve hot or at
room temp. (from the MM database of Judi M. Phelps)

EATL Digest 13 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.