Graham Kerr

167 Otaki Potatoes

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4 portions U.S.A. Imperial Metric
Large potatoes 4 4 4
Onion 1 medium 1 medium 1 medium
Clarified butter 4 tbsp. 4 tbsp. 60 grams
Tomato sauce 1¼ cups 10 fl. oz. 285 milliliters
Salt To season To season To season
Pepper To season To season To season
Water ¾ cup 5 fl. oz. 140 milliliters
Chopped parsley To garnish To garnish To garnish

Method

Method of Preparation

  1. Peel and slice potatoes ½ inch thick.
  2. Peel and chop onion.

Method of Cookery

  1. Heat butter in saucepan. Cook chopped onion until golden brown.
  2. Add potato slices, tomato sauce, and water. Cover and cook gently until potatoes are tender and liquid has reduced, approximately 30 minutes.

© 1966 Graham Kerr. All rights reserved.