Monday, June 17, 2013

Parsley Potatoes

Another great recipe from the Ronald McDonald House dinners.  Serves 60

Parsley Potatoes

15 pounds new red potatoes
2 – 3 cups Extra Virgin Olive oil
5 onions, chopped
10 cloves garlic, crushed
5 bunches chopped fresh Italian flat Leaf parsley
Salt and ground black pepper

Cut potatoes into quarters, place them in a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer for 10 minutes or until the potatoes are tender. Remove potatoes with a slotted spoon to a serving bowl. Heat oil in a large skillet over medium high heat. Saute onion 5 minutes or until tender, add garlic for last minute. Chop parsley, combine with olive oil and onions. Pour olive oil mixture over potatoes and stir. Serve warm.

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