recipes@decwrl.UUCP (08/03/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE PATATAS-POBRES V "3 Jan 85" 1986 .RZ "PATATAS POBRES" "Garlic fried potatoes" This recipe is adapted from \fIThe Foods & Wines of Spain\fR, by Penelope Casas. .IH "serves 4" .IG "3 Tbsp" "olive oil" "50 ml" .IG "4" "medium potatoes," in very thin slices .IG "" "salt" .IG "3 cloves" "garlic, minced" .IG "1 Tbsp" "minced parsley" "15 ml" .PH .SK 1 Heat the oil in a .AB "9 or 10 inch" "20 to 25cm" skillet. .SK 2 Add the potato slices in layers, sprinkling each with salt. Add the minced garlic. Toss the mixture to coat potatoes evenly. .SK 3 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.) .SK 4 Turn up the heat so that some of the potatoes brown. Sprinkle in the parsley and serve immediately. .SH RATING .I Difficulty: easy. .I Time: 10 minutes preparation, 20 minutes cooking. .I Precision: no need to measure. .WR Rita Coleman c/o tekigm!jimc Tektronix, Inc., Instruments Group, Beaverton, Oregon