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FRIED POTATOES WITH ROSEMARY
6 medium red or gold potatoes, unpeeled
3 tbsp dry white wine
Salt, to taste
1 1/2 tbsp chopped fresh rosemary
Freshly ground black pepper, to taste
Cook potatoes until tender. Cut into 3/4-inch dice. Put cooked diced potatoes into a bowl; toss lightly with wine and salt. Cover and refrigerate 6 hours or overnight.
Place a large skillet, preferably cast iron, over high heat. When it is hot, add oil. When oil is hot, add potatoes. Cook, turning occasionally, 10 to 12 minutes, until potatoes are crisp and golden.
Shortly before the potatoes are done, add rosemary, a generous amount of pepper and additional salt to taste. Serve at once.
Makes 4 servings
Source: Los Angeles Daily News, October 6, 1994
6 medium red or gold potatoes, unpeeled
3 tbsp dry white wine
Salt, to taste
1 1/2 tbsp chopped fresh rosemary
Freshly ground black pepper, to taste
Cook potatoes until tender. Cut into 3/4-inch dice. Put cooked diced potatoes into a bowl; toss lightly with wine and salt. Cover and refrigerate 6 hours or overnight.
Place a large skillet, preferably cast iron, over high heat. When it is hot, add oil. When oil is hot, add potatoes. Cook, turning occasionally, 10 to 12 minutes, until potatoes are crisp and golden.
Shortly before the potatoes are done, add rosemary, a generous amount of pepper and additional salt to taste. Serve at once.
Makes 4 servings
Source: Los Angeles Daily News, October 6, 1994
MsgID: 3159043
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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