french garlic potatoes - Axtarish в Google
HamisiShekillerVideolarКНИГИ
The peeled potatoes are par-boiled, then sautéed in generous amounts of duck or goose fat until golden and crisp. In the last few minutes, pulverised garlic is briskly stirred through the hot fat and crunchy potatoes, and finally the finished dish is tossed with a handful of aromatic, fresh parsley.
21 янв. 2009 г.
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