| |
|
What You Need:
(To Serve: 4 to 6)
|
|
|
|
5 tablespoons olive oil
6 small boiling potatoes (about 2 pounds), peeled and sliced crosswise into ½-inch rounds
½ cup finely chopped onions
1 teaspoon finely chopped garlic
2 tablespoons finely chopped parsley
1 teaspoon salt
¼ teaspoons freshly ground black pepper
1½ cups boiling water
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a heavy 10- to 12-inch skillet, heat the olive oil over high heat until a light haze forms above it. Add the potatoes. Turning them frequently with a metal spatula, cook for 10 minutes, or until they are a light golden brown on all sides.
|
2. Scatter the onions, garlic, parsley, salt and pepper on top of the potatoes and pour in the boiling water. Do not stir. Instead, shake the pan back and forth for a minute or two to distribute the water evenly.
|
3. Cover the skillet tightly and simmer over low heat for about 20 minutes, or until the potatoes are tender but not falling apart. Shake the skillet back and forth occasionally to prevent the potatoes from sticking to the pan.
|
4. With a slotted spatula transfer the potatoes to a platter and pour a few teaspoonfuls of their cooking liquid over them. Serve the remaining liquid separately in a sauceboat.
|
|
|
|
|
