Brabant potatoes

Yield: 4 Servings

Measure Ingredient
4 mediums Baking potatoes; peeled, cut in 1/2\" cubes
2 tablespoons Vegetable oil
¾ teaspoon Salt
¼ teaspoon Freshly ground black pepper
¼ cup Chopped scallions
2 tablespoons Chopped fresh parsley
1 tablespoon Worcestershire sauce
1 tablespoon Chopped garlic
1 tablespoon Butter

Cook potatoes in boiling water to cover, 4-5 minutes until almost tender.

Drain and cool slightly. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, salt and pepper. Cook, shaking pan bakc and forth and turning potatoes often with a pancake turner, 12-15 minutes until golden brown and crisp. Add the scallions, parsley, Worcestershire sauce and garlic. Shake pan about 1 minute. Add butter and continue shaking pan and turning potatoes until butter melts.

Recipe by: Woman's Day - 2/1/98 Posted to EAT-L Digest by The Taillons <taillon@...> on Jan 2, 1998

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