Potato Creole
Yield: 4 servings
1/4 c Vegetable oil Salt and freshly ground
3 Potatoes; peeled and sliced Black pepper to taste
1 Onion; sliced 1 ts Dried thyme
2 c Tomatoes; chopped Pinch cayenne pepper
Heat the oil in a large skillet on medium heat. Add the potatoes and
onion and saute for 10 minutes.
Add the tomatoes, salt, pepper, thyme and cayenne. Bring to a boil,
then reduce the heat, cover and simmer for 30 minutes, or until the
potatoes are tender and the sauce has thickened.
Source: Fast + Fresh by Lucy Waverman
From the collection of Karen Deck
441/4 c Vegetable oil Salt and freshly ground
3 Potatoes; peeled and sliced Black pepper to taste
1 Onion; sliced 1 ts Dried thyme
2 c Tomatoes; chopped Pinch cayenne pepper
Heat the oil in a large skillet on medium heat. Add the potatoes and
onion and saute for 10 minutes.
Add the tomatoes, salt, pepper, thyme and cayenne. Bring to a boil,
then reduce the heat, cover and simmer for 30 minutes, or until the
potatoes are tender and the sauce has thickened.
Source: Fast + Fresh by Lucy Waverman
From the collection of Karen Deck
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