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Herbed Home-fried Potatoes

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CATEGORY CUISINE TAG YIELD
February 19 1 Servings

INGREDIENTS

4 lb Boiling potatoes
3 c Finely chopped onion
1/2 c Olive oil
1 t Dried rosemary, crumbled
1/4 c Minced fresh parsley leaves

INSTRUCTIONS

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 1-inch 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 non-stick 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.

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