BigDadday
Everday People
Pimento peppers and garlic make for a great potato side dish from the French-Spanish border.
Serves 6
1 1/2 Tablespoons Olive oil
1 medium Onion, sliced
1/2 teaspoon Garlic, minced
1/2 cup Parsley, chopped
1/4 cup Pimentos, drained and chopped
Salt and pepper to taste
6 medium Potatoes, sliced 1/4-inch thick
1 cup Chicken broth
Heat the oil in a heavy skillet (that has a lid). Add the onion and garlic. Cook until soft. And the remaining ingredients and stir. Cover and simmer for 20 minutes or until the potatoes are soft.
Serves 6
1 1/2 Tablespoons Olive oil
1 medium Onion, sliced
1/2 teaspoon Garlic, minced
1/2 cup Parsley, chopped
1/4 cup Pimentos, drained and chopped
Salt and pepper to taste
6 medium Potatoes, sliced 1/4-inch thick
1 cup Chicken broth
Heat the oil in a heavy skillet (that has a lid). Add the onion and garlic. Cook until soft. And the remaining ingredients and stir. Cover and simmer for 20 minutes or until the potatoes are soft.