Patatas aborregas (shepherd's potatoes)

Yield: 4 servings

Measure Ingredient
3 \N or 4 large potatoes
3 tablespoons chopped garlic
1 large onion
6 tablespoons olive oil
1 teaspoon bittersweet pimentón (paprika)
3 tablespoons rosemary

Peel and dice the potatos.

In an earthenware dish, fry the finely chopped onion and garlic with the rosemary in a little oil until golden.

Add the potatoes and toss in the oil.

Add the paprika and add enough water to cover the ingredients.

Simmer until potatoes are cooked.

Can be served with meats and covered in your favorite dressing.

A hearty side dish for beef or lamb.

Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000

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