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| Papitas Con Ajo Y Romero (Potatoes With Garlic & Rosemary)
1/4 cup of butter
1 1/4 pound of russet potatoes, peeled, cut into 1; /2-inch pieces
1 cup of onion, chopped
2 cloves garlic, finely chopped
1/4 cup of water
2 teaspoons of chopped fresh rosemary or 1 teaspoon dried rosemary
1 teaspoon of maggi® instant chicken bouillon
1/4 teaspoon of salt
1/8 teaspoon of ground black pepper |
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MELT butter in large, heavy saucepan over medium heat. Stir in potatoes, onion, garlic, water, rosemary, bouillon, salt and pepper. Bring mixture to a boil. Reduce heat to low; cook covered, stirring occasionally, for 20 to 25 minutes or until potatoes are tender. Yield: 4 to 6 servings Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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