Recipe - Patatas En Salsa Verde

1/3 cup Spanish olive oil
2 pound Russet potatoes; peeled and
cut or sliced up 1/2inch thick
1 small Onion; finely chopped
1 Clove garlic; finely chopped
1 teaspoon Salt
One fourth teaspoon Freshly ground black pepper
Three fourths cup Boiling water
One fourth cup Dry white wine
One half bn Finely chopped parsley

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 recipeludigest by molony molony@scsn.net on Feb 25, 1998