ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Papas de Caserio (Farm Hand Potatoes)

Karry Hosford
Yield 5 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.