| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Vegetable |
6 |
Servings |
INGREDIENTS
| 24 |
sm |
New potatoes |
|
|
Vegetable oil- (deep-frying) |
| 1/4 |
c |
Chopped parsley |
INSTRUCTIONS
Wash potatoes thoroughly. Peel ring around each potato and place in cold
water. Blanch in water until nearly done; test with fork to make sure
potatoes are tender. Stop cooking process by running under cold water. Dry
potatoes. Fry in small batches until golden brown. Sprinkle with parsley.
Keep warm until serving time, but do not cover completely or potatoes will
get soggy. Note: Be sure not to overcook during blanching process.
JEFFERSON AVE. BOARDING HOUSE
SOUTH JEFFERSON AVE, ST. LOUIS
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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