Canary island potatoes with moro sauce

Yield: 6 Servings

Measure Ingredient
12 mediums Red-skinned potatoes
½ cup Red wine vinegar
2 tablespoons Olive oil
2 Cloves garlic; pressed
¾ teaspoon Paprika
¾ teaspoon Cumin powder
⅛ teaspoon Crushed red pepper
½ teaspoon Salt
2 teaspoons Parsley; minced (I used dried parsley flakes)

From: J Wendel <jwendel@...> Date: Wed, 14 Aug 1996 09:22:55 -0700 Cut unpeeled potatoes in half. Bring a large pot of water to a boil and add potatoes. Cook until tender but not mushy, about l5 minutes. Meanwhile, make Moro Sauce by whisking together vinegar and oil in a small bowl. Add remaining ingredients. Whisk again. Pour over potatoes. Serve hot or at room temp. (from the MM database of Judi M. Phelps) EAT-L Digest 13 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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