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| Patatas Aborregas (Shepherd's Potatoes)
3 or 4 large potatoes
3 tablespoon of chopped garlic
1 large onion
6 tablespoons of olive oil
1 teaspoon of bittersweet pimentón (paprika)
3 tablespoons of rosemary |
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Peel and dice the potatoes. In an earthenware dish, fry the finely chopped onion and garlic with the rosemary in a little oil until golden. Add the potatoes and toss in the oil. Add the paprika and add enough water to cover the ingredients. Simmer until potatoes are cooked. Can be served with meats and covered in your favorite dressing. A hearty side dish for beef or lamb. Yield: 4 servings Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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