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Ingredientes
- 1/3 c. Spanish extra virgin olive oil
- 2 lb Russet potatoes peeled, and sliced 1/2-inch thick
- 1 sm Onion finely minced
- 1 x Garlic clove finely minced
- 1 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
- 3/4 c. Boiling water
- 1/4 c. Dry white wine
- 1/2 bn Parsley finely minced
Direcciones
- Heat the extra virgin olive oil in a large, heavy skillet over high heat. When it is very warm, add in the potatoes. Cook for 10 min, turning frequently with a metal spatula, till they are light brown on all sides. If there is quite a lot of oil remaining in the pan, drain off and throw away some of it. Scatter the onion, garlic, salt and pepper proportionately over the potatoes and pour in the boiling water and the wine. Don't stir, but instead shake the pan back and forth for a minute to distribute the water proportionately.
- Cover the skillet and turn the heat to low. Simmer for about 20 min, or possibly till the potatoes are tender but not mushy. Shake the skillet back and forth occasionally to stop the potatoes from sticking. Three min before the potatoes will be done, stir in the parsley.
- With a slotted spoon, transfer the potatoes to a hot serving platter and pour some of the cooking juices over them. Pass the remaining cooking juices, if you like.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 4 servings | |
| Calories 358 | |
| Calories from Fat 161 | 45% |
| Total Fat 18.2g | 23% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 596mg | 25% |
| Potassium 987mg | 28% |
| Total Carbs 43.08g | 11% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.2g | 1% |
| Protein 5.08g | 8% |
