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Title
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Castillian Potatoes
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Identifier
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Potatoes
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Description
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Castillian Potatoes
Servings: 6
1/3 cup butter OR margarine
2 1/2 lbs. potatoes, peeled, slices
1 cup onions, sliced
2 cups chicken broth, canned OR fresh
1 tsp. turmeric, powdered
2 tsp. salt
1 tsp. white pepper
1 clove garlic, minced
1 medium green pepper, chopped
1 cup pimiento strips
1/2 cup almonds, toasted, sliced
In a heavy skillet heat butter, stir in potatoes and onions, coating well with butter, and saute about 5 minutes. Add chicken broth, turmeric, salt, pepper, and garlic. Turn heat to low and simmer until tender, about 15 to 20 minutes. Stir in green pepper and pimientos and heat. Spoon into serving dish and sprinkle with toasted almonds.
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Creator
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Michigan League Kitchen
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Subject
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Side dish
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Source
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“The University of Michigan Alumnae Council Presents the Michigan League Cookbook : A Collection of Recipes from the Kitchens of the Michigan League.”
Ann Arbor: University of Michigan Alumnae Council of the Alumni Asociation
1984
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Rights
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Gift of Janice B. Longone to the University of Michigan Special Collections
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Type
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Text - Recipe
Castilian Potatoes