Recipe - Herbed Home-Fried Potatoes

4 pound Boiling potatoes
3 cup Finely chopped onion
One half cup Olive oil
1 teaspoon Dried rosemary; crumbled
One fourth cup Minced fresh parsley leaves

In a kettle combine the potatoes with enough cold water to cover them by 1
inch and simmer them for 15 to 20 minutes, or until they are just tender.
Drain the potatoes and let them cool. The potatoes may be prepared up to
this point 1 day in advance and kept covered and chilled. Cut the potatoes
into 1inch pieces and in a large bowl toss them with the onion, 2
tablespoons of the oil, the rosemary, and salt and pepper to taste. In a
large nonstick skillet heat 3 tablespoons of the remaining oil over
moderately high heat until it is hot but not smoking and in it saute half
the potato mixture, stirring, for 10 to 15 minutes, or until the potatoes
are golden. Transfer the potatoes to a serving dish and keep them warm,
covered. Cook the remaining potato mixture in the remaining 3 tablespoons
oil in the same manner, transfer it to the serving dish, and toss the
potatoes with the parsley and salt and pepper to taste.

Serves 8.

Gourmet February 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.