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.
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.
No comments:
Post a Comment