Yield: 4 servings
Measure | Ingredient |
---|---|
16 \N | New potatoes (bit larger than golf balls) |
2 tablespoons | Olive oil |
1 large | Onion -- thinly sliced |
6 tablespoons | Peanut oil |
\N \N | Salt and pepper |
¼ cup | Parsley -- chopped |
Bring a small stockpot of water to a rolling boil. Add the new potatoes and cook until they are easily pierced by a fork but still offer some resistance, 14 to 25 minutes. Drain, cut into quarters and reserve. In a large saute pan, heat the olive oil until hot but not smoking. Add the onions and cook over medium heat, stirring constantly, for 6 to 10 minutes, until well browned. Remove from the heat and set aside. In a large saute pan, heat the peanut oil until hot but not smoking. Add the potatoes and cook, stirring occasionally, until they are well browned, 5 to 8 minutes. Remove from the heat, add the onions, and mix well. Season with salt and pepper, sprinkle with parsley and serve.
Recipe By : Big Flavors of the Hot Sun From: Meg Antczak Date: 08-21-95 (14:25) (159) Fido: Cooking