Patatas En Salsa Verde
Serves: 6
Presley Zulauf
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Spanish Olive Oil1 small
Onion (finely chopped)1 clove
Garlic (finely chopped)1 tsp
Salt3 cup
Water (boiling)1 cup
White Wine (dry)Directions:
1
Heat the olive oil in a large, heavy skillet over high heat
2
When it is very hot, add the potatoes
3
Cook for 10 minutes, turning frequently with a metal spatula, until they are light brown on all sides
4
If there is quite a lot of oil remaining in the pan, drain off and discard some of it
5
Scatter the onion, garlic, salt and pepper evenly over the potatoes and pour in the boiling water and the wine
6
Do not stir, but instead shake the pan back and forth for a minute to distribute the water evenly
7
Cover the skillet and turn the heat to low
8
Simmer for about 20 minutes, or until the potatoes are tender but not mushy
9
Shake the skillet back and forth occasionally to stop the potatoes from sticking
10
Three minutes before the potatoes will be done, stir in the parsley
11
With a slotted spoon, transfer the potatoes to a warm serving platter and pour some of the cooking juices over them
12
Pass the remaining cooking juices, if desired