Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 (Tek) 9/28/84 based on 9/17/84; site tekigm.UUCP Path: utzoo!watmath!clyde!bonnie!akgua!sdcsvax!dcdwest!ittvax!decvax!tektronix!tekigm!jimc From: jimc@tekigm.UUCP (Jim Coleman) Newsgroups: net.cooks Subject: Patatas Pobres Message-ID: <257@tekigm.UUCP> Date: Sun, 23-Dec-84 02:22:12 EST Article-I.D.: tekigm.257 Posted: Sun Dec 23 02:22:12 1984 Date-Received: Mon, 24-Dec-84 03:23:35 EST Organization: Tektronix, Beaverton OR Lines: 25 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