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Vegan: Canary Islands Spicy Potatoes

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From Gourmet Magazine, January, 1990

 

 

* Exported from MasterCook *

 

Canary Islands Spicy Potatoes

 

Recipe By :Gourmet, January, 1990

Serving Size : 8 Preparation Time :1:00

Categories : Potatoes Vegetable

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound small red potatoes

1/4 cup olive oil

1/4 cup white wine vinegar

2 cloves garlic -- minced

1 teaspoon ground cumin

1 teaspoon sweet Hungarian paprika

1/4 teaspoon dried hot pepper flakes

2 scallions -- sliced thin

1/4 cup parsley leaves -- minced

 

In a saucepan, combine the potatoes, unpeeled, with enough cold water to cover

them by 1 inch. Bring to a boil, and simmer 15-20 minutes or until just tender.

in a small bowl, whisk together the oil, vinegar, garlic, cumin, paprika, and

red pepper flakes until combined well. Drain the potatoes, and pat them dry.

Toss them with the dressing, scallions, parsley, and salt and pepper to taste.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 64 Calories; 7g Fat (92.5% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

 

 

 

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