Papas de Caserio (Farm Hand Potatoes)

Papas de Caserio (Farm Hand Potatoes) Recipe
Karry Hosford
A traditional recipe, this rural dish is cooked gently in a pot over the embers of an open fire. This version is more accessible and equally delicious.

Yield:

5 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 176
Caloriesfromfat 29 %
Fat 5.7 g
Satfat 0.8 g
Monofat 4 g
Polyfat 0.6 g
Protein 3.6 g
Carbohydrate 29 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 367 mg
Calcium 28 mg

Ingredients

2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 cup chopped onion
1 tablespoon all-purpose flour
4 cups peeled baking potatoes, cut into 1/2-inch pieces
2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup minced fresh parsley

Preparation

Heat olive oil in a large Dutch oven over medium-high heat. Add garlic, and sauté 1 minute or until lightly browned. Remove garlic from pan. Add onion to pan; sauté 3 minutes or until tender. Stir in flour; cook 1 minute. Stir in garlic, potatoes, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Remove from heat. Stir in parsley.

Note:

Viviana Carballo,

March 2004
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