I include a link to the recipe when I've found it online, but I got this one out of a cookbook. On the other hand, this recipe is basically the exact same thing, with minor changes: they've added capers and a mix of red and green peppers instead of just green.
Two other notes: slice the potatoes less than 1/4" thick if you can (a food processor is ideal for this, but I did it by hand), and you should only need 15-20 minutes to cook them, not 30.
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ninetydegrees
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on 2011-10-11 01:33 am (UTC)Two other notes: slice the potatoes less than 1/4" thick if you can (a food processor is ideal for this, but I did it by hand), and you should only need 15-20 minutes to cook them, not 30.