3oz. olive oil; 2lb. potatoes, peeled and sliced about 1/2" thick; 1/2c. onions, fine diced; 1tsp. garlic, paste; 2tbsp. chopped parsley; 1tsp. salt; 1/4tsp. ground black pepper; 1 1/2c. boiling water (light chicken stock)
Heat the olive oil in a heavy saute pan, add the potatoes and allow to cook on both sides till golden brown color. Scatter the onions, garlic, parsley, salt and pepper on top of the potatoes then add the boiling water. Do not stir! Shake the pan back and forth for a minute to distribute the water evenly. Cover and simmer for about 20 minutes or until the potatoes are tender. To serve, remove from pan with slotted spatula, and moisten with the cooking liquid. SERVINGS: 6
