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Full Online Book HomeLearning KitchenVegetables - Potato - Parsley Potatoes
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Vegetables - Potato -  Parsley Potatoes Post by :sherman Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3326

Click below to download : Vegetables - Potato - Parsley Potatoes (Format : PDF)

Vegetables - Potato - Parsley Potatoes

(from Kim at nowtalking.com)

1-1/2 lbs. small new red potatoes
1 TB oil
1 med onion, minced
1/4 tsp minced garlic
2 cups chicken stock
2 TB parsley flakes
1/2 tsp freshly ground black pepper

Wash, pat dry and peel potatoes. In a large heavy skillet, cook the onions in oil for 3-5 minutes, stirring frequently, until onions are shiny and see-through (if onions start to brown, turn down the heat). Add remaining ingredients; stir to blend.Partially cover the skillet and simmer 20-30 minutes. Potatoes should feel soft but somewhat firm when they are done. The stock will have reduced down by about half. If you think there is still too much stock raise the heat and remove the lid and cook for a few more minutes. Serve the potatoes with a bit of the onion/stock mixture on each serving.
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Vegetables - Potato -  Patatas Bravas (hot Spanish Potatoes)
2 lbs. new potatoes 4 Tbl. olive oil 8 oz. chopped can of tomatoes 1 Tbl. red wine vinegar 1 red onion, finely chopped 1 Tbl. tomato paste 2-3 small dried red chilies, seeded and finely chopped or 1-2 tsp. of hot chili powder or 4 tsp. hot pepper flakes 1 tsp. paprika salt and pepper parsley flakes (optional) Wash and then boil the potatoes in their skins for about 12 minutes until partly cooked. Drain well and allow to cool. Then cut in half and reserve. Heat in the oil in a large saucepan and saute the onions and garlic

Vegetables - Parmesan Roasted Potatoes Vegetables - Parmesan Roasted Potatoes

Vegetables - Parmesan Roasted Potatoes
6 large potatoes 1/4 cup flour 1/4 cup parmesan cheese 3/4 tsp. salt 1/8 tsp. pepper 1/3 cup melted margarine chopped fresh parsley, optional Preheat oven to 375 degrees. Peel potatoes and cut into wedges or big chunks. Put dry ingredients in a large ziploc bag;mix well. Add potatoes and shake. Arrange in melted margarine in a 9x13 pan. Bake for 1 hour, turning once, until done.Sprinkle with parsley if desired.