This recipe is a perfect accompaniment or can stand by itself with a salad & Sauteed Mushrooms & Tofu.
GARLIC POTATOES:
3 tbsp olive oil
4 medium potatoes, peeled and sliced in 1/8 inches slices
salt and pepper to taste
2 garlic cloves, thinly sliced
2tb cilantrillo (Chinese parsley)
1/2 tsp. Sweet paprika
1/4 tsp ground cumin
1 tsp balsamic vinegar
2 tsp. broth or water.
Heat the oil in a 9 inch skillet; arrange the potato slices in layers, sprinkling them with salt and ground white pepper to taste.. Turn the potatoes coating them with the oil. Lower heat to medium low, cover and cook until potatoes are tender (15 to 20 minutes) turning occasionally. Process the garlic, cilantrillo, paprika, cumin and broth or water, adding more if necessary, until it forms a very light sauce or paste. Mix lightly with the potatoes and serve.
GARLIC POTATOES:
3 tbsp olive oil
4 medium potatoes, peeled and sliced in 1/8 inches slices
salt and pepper to taste
2 garlic cloves, thinly sliced
2tb cilantrillo (Chinese parsley)
1/2 tsp. Sweet paprika
1/4 tsp ground cumin
1 tsp balsamic vinegar
2 tsp. broth or water.
Heat the oil in a 9 inch skillet; arrange the potato slices in layers, sprinkling them with salt and ground white pepper to taste.. Turn the potatoes coating them with the oil. Lower heat to medium low, cover and cook until potatoes are tender (15 to 20 minutes) turning occasionally. Process the garlic, cilantrillo, paprika, cumin and broth or water, adding more if necessary, until it forms a very light sauce or paste. Mix lightly with the potatoes and serve.
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