June 26, 2018


Onion - 1 (chopped)
Small garlic clove - 1 (crushed)
Olive oil - 2 tbsp
Parsley - 3/4 cup (chopped)
Pimiento - 1/4 cup
Salt - 1 tsp
Dash of pepper 
Chicken soup stock - 1  cup
Potatoes - 4-6 (pared and sliced thin)


  • In medium skillet place chopped onion and crushed garlic in heated olive oil, stirring until soft.
  • Add parsley, pimiento, salt, pepper and stock.
  • When stock has come to a boil but not boiled, remove from heat.
  • Put potato slices into broth in layers. Return skillet to heat; bring to a boil.
  • Cover; simmer potatoes 20 minutes or until tender to a fork.

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