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Suggest a better descriptionTOO HOT TAMALES SHOW #TH6188 Heat the olive oil in a large, heavy skillet over high heat. When it is very hot, add the potatoes. Cook for 10 minutes, turning frequently with a metal spatula, until they are light brown on all sides. If there is quite a lot of oil remaining in the pan, drain off and discard some of it. Scatter the onion, garlic, salt and pepper evenly over the potatoes and pour in the boiling water and the wine. Do not stir, but instead shake the pan back and forth for a minute to distribute the water evenly. Cover the skillet and turn the heat to low. Simmer for about 20 minutes, or until the potatoes are tender but not mushy. Shake the skillet back and forth occasionally to stop the potatoes from sticking. Three minutes before the potatoes will be done, stir in the parsley. With a slotted spoon, transfer the potatoes to a warm serving platter and pour some of the cooking juices over them. Pass the remaining cooking juices, if desired. Yield: 4 to 6 servings Posted to recipelu-digest by molony
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Serving Size: 1 Serving (1199g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 703 | ||
Calories from Fat: 644 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.6g | 95 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 52.1g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.1mg | 0 % | |
Potassium 254.8mg | 7 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 11.3g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 703
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