1 pound frozen white potatoes
1 teaspoon dried minced onion
6 garlic cloves, pressed
2 tablespoons dried parsley, crushed
1 teaspoon dried oregano
1/2 teaspoon salt
1 tablespoon lemon juice
2 (3 ounce) cans refrigerated biscuit dough
Arrange potatoes in a large saucepan over high heat. Heat to 375 degrees F (190 degrees C). Stir in onion, garlic, parsley, oregano and salt and pepper, and reduce heat to medium-low. Bring to a rolling boil. Boil 15 minutes, stirring occasionally. Remove from heat and allow to cool to room temperature.
Place potatoes in a medium saucepan; cover with a sheet of waxed paper and refrigerate until set up in large amount of water.
Heat oil in a large skillet over medium heat. Cook garlic cloves for 5 minutes, stirring occasionally. Saute garlic in oil for 5 minutes, stirring occasionally.
Remove from heat. Stir in onions and garlic paste. Cook for 5 minutes, stirring occasionally.
Stir in biscuit dough and let cook until just warmed. Drizzle mixture over potato and onion mixture. Cool completely.
I am vegan, so this recipe is perfect! all that meat they mentioned in their reviews was foraged and so was this cake. it was super simple to make and came out great. i may lessen the sugar a little bit next time and try not to overcook it. i ended up folding in half the pomegranate to make a powder and i ate it right before cutting.
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