|Garlic||1 Clove (5 gm)|
|Olive oil||2 Tablespoon|
|Chopped parsley||3⁄4 Cup (12 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Chicken stock||1 Cup (16 tbs)|
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.