Recipe - Brabant Potatoes

4 md Baking potatoes; peeled, cut
in 1/2" cubes
2 tablespoon Vegetable oil
Three fourths teaspoon Salt
One fourth teaspoon Freshly ground black pepper
One fourth cup Chopped scallions
2 tablespoon Chopped fresh parsley
1 tablespoon Worcestershire sauce
1 tablespoon Chopped garlic
1 tablespoon Butter

Cook potatoes in boiling water to cover, 45 minutes until almost tender.
Drain and cool slightly. Heat oil in a large nonstick skillet over
mediumhigh heat. Add potatoes, salt and pepper. Cook, shaking pan bakc and
forth and turning potatoes often with a pancake turner, 1215 minutes until
golden brown and crisp. Add the scallions, parsley, Worcestershire sauce
and garlic. Shake pan about 1 minute. Add butter and continue shaking pan
and turning potatoes until butter melts.

Recipe by: Woman's Day 2/1/98

Posted to EATL Digest by The Taillons taillon@EARTHLINK.NET on Jan 2,
1998