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.


5 servings (serving size: 1 cup)

Recipe from

Cooking Light

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


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


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.


Viviana Carballo,

Cooking Light

March 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note