Papas de Caserio (Farm Hand Potatoes)

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 29%
  • Fat: 5.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.6g
  • Carbohydrate: 29g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 367mg
  • Calcium: 28mg

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

  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.
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