| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Not, Sent | 4 | Servings | |
INGREDIENTS
| 4 | md | Baking potatoes; peeled, cut in 1/2" cubes |
| 2 | tb | Vegetable oil |
| 3/4 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 1/4 | c | Chopped scallions |
| 2 | tb | Chopped fresh parsley |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Chopped garlic |
| 1 | tb | Butter |
INSTRUCTIONS
Cook potatoes in boiling water to cover, 4-5 minutes until almost tender. Drain and cool slightly. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, salt and pepper. Cook, shaking pan bakc and forth and turning potatoes often with a pancake turner, 12-15 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 EAT-L Digest by The Taillons <taillon@EARTHLINK.NET> on Jan 2, 1998
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