Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian
|
Home > Side Dishes > Potato
Potatos with Salsa Verde
Serves: 4 to 6
Ingredients:
- 1/3 cup Spanish olive oil
- 2 pounds Russet potatoes, peeled and sliced 1/2-inch thick
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup boiling water
- 1/4 cup dry white wine
- 1/2 bunch finely chopped parsley
Heat the olive oil in a large, heavy skillet over high heat. When it is very
hot, add the potatoes. Cook for 10 minutes, turning frequently with a metal
spatula, until they are light brown on all sides. If there is quite a lot of oil
remaining in the pan, drain off and discard some of it. Scatter the onion,
garlic, salt and pepper evenly over the potatoes and pour in the boiling water
and the wine. Do not stir, but instead shake the pan back and forth for a minute
to distribute the water evenly.
Cover the skillet and turn the heat to low. Simmer for about 20 minutes, or
until the potatoes are tender but not mushy. Shake the skillet back and forth
occasionally to stop the potatoes from sticking. Three minutes before the
potatoes will be done, stir in the parsley. With a slotted spoon, transfer the
potatoes to a warm serving platter and pour some of the cooking juices over
them. Pass the remaining cooking juices, if desired.
|
|
Book Store
Bulletin
Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques
Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy
|
