Stewed Potatoes - Papas Guisadas

Back in the old neighborhood, during our lean times, we had certain meals that would tie us over until the next paycheck came in. Examples of these renderings would such standbys as spaghetti with ketchup (yes, ketchup), or with blue cheese; or a stir-fry of franks and onions. But, invariably, our favorite was papas quisadas, or stewed potatoes. This, believe it or not, was served as a main entrée.
Now you're asking yourself, Potatoes as a main dish? Crazy. No, not really. In our family this became such a popular dish that sometimes my mother would cook it as a treat. And it was to my father and I. We could never get enough of it. Steak, and chicken, and fish was good in times of plenty---but papas guisadas were good anytime.

Stewed potatoes is an easy enough dish to prepare: all you need is potatoes, garlic, tomato sauce and cilantro, that's it. And served over plain steamed or yellow rice, it's heavenly, whether on lean days or not.

 (Stewed Potatoes)

1/2 cup olive oil
2 cloves garlic, peeled and crushed
1 1/2 pounds Maine or Idaho potatoes, cut into cubes. Note: if organic, unpeeled (if you prefer).
   If non-organic, peeled.
1 8-ounce can tomato sauce
1/2 teaspoon fresh chopped oregano, or 1/4 teaspoon dried.
1/4 cup fresh cilantro leaves, washed and chopped
Salt and ground black pepper to taste

1. Heat oil in a nonstick skillet or frying pan. Add garlic and sauté until garlic is slightly browned.
2. Add potatoes and stir-fry for 5 minutes.
3. Add tomato sauce and remaining ingredients. Bring to a boil, cover and simmer on low heat until potatoes are tender.
4. Serve piping hot.
    Yield: 4 servings.  

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