| 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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