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Ingredientes
- 12 med Red-skinned potatoes
- 1/2 c. Red wine vinegar
- 2 Tbsp. Extra virgin olive oil
- 2 x Cloves garlic, pressed
- 3/4 tsp Paprika
- 3/4 tsp Cumin pwdr
- 1/8 tsp Crushed red pepper
- 1/2 tsp Salt
- 2 tsp Parsley, chopped (I used dry parsley flakes)
Direcciones
- Cut unpeeled potatoes in half. Bring a large pot of water to a boil and add in potatoes. Cook till tender but not mushy, about l5 min. Meanwhile, make Moro Sauce by whisking together vinegar and oil in a small bowl. Add in remaining ingredients. Whisk again. Pour over potatoes. Serve warm or possibly at room temp. (from the MM database of Judi M. Phelps)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 6 servings | |
| Calories 47 | |
| Calories from Fat 41 | 87% |
| Total Fat 4.6g | 6% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 196mg | 8% |
| Potassium 25mg | 1% |
| Total Carbs 0.63g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.05g | 0% |
| Protein 0.16g | 0% |
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