Potatoes In Green Sauce
|Potatoes||4 Large (Good Boiling Potatoes That Do Not Cook Apart Easily)|
|Salted water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced / mashed|
|Finely chopped parsley||1⁄2 Cup (8 tbs)|
|Salad oil||3 Tablespoon|
|Broth/Water / use half broth and half water||1 1⁄2 Cup (24 tbs)|
Peel and cut the potatoes into 1/4 -inch thick slices; cover with salted water and let stand while preparing the sauce.
Cook the onion, garlic, and parsley in the oil until the vegetables are soft, about 15 minutes.
Add the drained potatoes; cook a few minutes, stirring gently so as not to break them.
Add the broth and salt.
Bring to a boil, lower heat; cover and cook slowly until the potatoes are done.
Correct seasoning if necessary.