Recipe - Potato Picatta

2 One half md Potatoes; precooked with
skin
3 teaspoon Olive oil
2 One half Cloves garlic; minced
One half Lemon
1 teaspoon Capers
Salt and lots of freshly
ground black pepp

Slice precooked potatoes into thin slices. Heat olive oil in nonstick
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 MillerTutzauer)

Posted to MCRecipe Digest V1 #985 by The Meades kmeade@idsonline.com on
Jan 4, 1998