This side dish comes from Spain's Basque region, to the north of the country, where it is a traditional rural dish. Although originally cooked over an open fire, this version makes use of the stovetop! It uses very simple ingredients, but the preparation and combination is just new enough to spark new life in the humble potato, this close to the end of winter vegetable season...Heat 2 tablespoons of olive oil over medium-high heat in a Dutch oven. Add 4 thinly sliced garlic cloves and saute 1 minute. Remove the garlic from the pan and set aside. Add one cup chopped onion and saute 3 minutes. Stir in 1 tablespoon all-purpose flour, and cook for 1 minute. Return the garlic to the pan, along with 4 cups baking potato (peeled and cut into 1/2-inch pieces), 2 cups water, 1/4 tsp. salt and 1/4 tsp. black pepper. Bring to a boil, then cover, reduce heat and simmer for 20 minutes.
(Note: the recipe actually called for a good deal more salt and pepper - 3/4 tsp. for the former and 1/2 tsp. for the latter. Since I'm not a big fan of food that is either too salty or too peppery, I cut down the quantities, but use these original amounts if you prefer!)
Remove the pot from heat and stir in 1/2 cup minced fresh parsley. Ladle 1 cup into each of 5 bowls for 5 side servings of 180 calories.
Cost:
garlic $0.57
onion $0.51
baking potato $1.49
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