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- Path: decwrl!recipes
- From: jimc@tekigm (Rita Coleman)
- Newsgroups: mod.recipes
- Subject: RECIPE: Patatas pobres
- Message-ID: <4585@decwrl.DEC.COM>
- Date: 3 Aug 86 07:23:47 GMT
- Sender: recipes@decwrl.DEC.COM
- Organization: Tektronix Instruments Group, Beaverton, OR
- Lines: 46
- Approved: reid@glacier.ARPA
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- .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
-