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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Got this recipe from my husband's friend, Ali, who is a venezuelan conga player. Lots of flavor!!! I, personally add more butter & oil, to suit our taste. Ingredients:
6 medium red potatoes |
2 tablespoons fresh parsley, chopped |
1 tablespoon butter |
3 tablespoons olive oil |
6 garlic cloves |
Directions:
1. Wash the potatoes thouroughly, and quarter them (or the size you prefer), leaving the skin on.
2. Steam them until tender to the fork.
3. While potatoes are steaming, heat up a small sauce pan, and add the butter and the olive oil, stirring until well blended and warm. Pass the garlic cloves thru a garlic press and add to the oil and butter mixture in the sauce pan. Stir until bubbly, and you can't resist the aroma.
4. When potatoes are cooked to desired tenderness, transfer them to a bowl, sprinkle with the chopped parsley, and add the garlick mixture. Mix using a spoon and envolving movements, until all the potatoes are covered with the yummy mixture.
5. Serve and enjoy - REALLY GOOD!
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