jimc@tekigm.UUCP (Jim Coleman) (12/23/84)
The following recipe is from The Foods & Wines of Spain, by
--------------------------
Penelope Casas (Alfred A. Knopf, New York: 1982):
3 tablespoons olive oil Salt
4 med. all-purpose potatoes, 1 clove garlic, minced
in 1/8 in. slices 1 tablespoon minced parsley
Heat the oil in a 9 or 10 inch skillet. Add the potato slices
in layers, sprinkling each with salt. Turn the potatoes to coat
with the oil. Lower the heat and cook the potatoes, covered, until
they are tender, about 20 minutes, lifting and turning occasionally.
(The potatoes will be separated, not in a cake.) Turn up the flame
so that some of the potatoes brown. Sprinkle in the garlic and parsley
and serve immediately.
This whole cookbook is excellent and I recommend it highly. Neverthe-
less, if I were fixing this dish I would add the garlic at the begin-
ning, and I would multiply the amount of garlic by 2 or 3. I admit
I use more garlic than many people, but it's good for you (blood
pressure, cholesterol, etc.).
Rita Coleman
c/o tekigm!jimc