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creative_cooksPotatoes in Green Sauce (Patatas en Salsa Verde)
1/4 cup (60 ml) olive oil
2 lbs (900 g) potatoes, thinly sliced
4-6 cloves garlic, finely chopped
1/2 medium onion, finely chopped
1 Tbsp (15 ml) all-purpose flour
1/4 cup (60 ml) chopped fresh parsley
1 cup (250 ml) chicken stock or water
1/4 cup (60 ml) dry white wine (optional)
Salt and freshly ground pepper to taste
1 hard-cooked egg, chopped
Additional chopped parsley for garnish
Heat the oil in a large skillet over moderate heat and sauté
the potatoes, garlic, and onion (gently so they cook without
browning) for 5 minutes. Stir in the flour, mixing it well to
eliminate lumps. Add the parsley, chicken stock, optional wine,
salt, and pepper. Bring to a boil, reduce the heat, and simmer
uncovered until the potatoes are tender, about 30 minutes,
shaking the pan occasionally to prevent sticking - do not stir.
Garnish with chopped egg and parsley. Serves 4 to 6.
1/4 cup (60 ml) olive oil
2 lbs (900 g) potatoes, thinly sliced
4-6 cloves garlic, finely chopped
1/2 medium onion, finely chopped
1 Tbsp (15 ml) all-purpose flour
1/4 cup (60 ml) chopped fresh parsley
1 cup (250 ml) chicken stock or water
1/4 cup (60 ml) dry white wine (optional)
Salt and freshly ground pepper to taste
1 hard-cooked egg, chopped
Additional chopped parsley for garnish
Heat the oil in a large skillet over moderate heat and sauté
the potatoes, garlic, and onion (gently so they cook without
browning) for 5 minutes. Stir in the flour, mixing it well to
eliminate lumps. Add the parsley, chicken stock, optional wine,
salt, and pepper. Bring to a boil, reduce the heat, and simmer
uncovered until the potatoes are tender, about 30 minutes,
shaking the pan occasionally to prevent sticking - do not stir.
Garnish with chopped egg and parsley. Serves 4 to 6.
