Canary island potatoes with moro sauce
6 Servings
Ingredients
| Quantity | 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) |
Directions
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, .