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Ingredients
- 4 lb boiling potatoes
- 3 c. finely minced onion
- 1/2 c. extra virgin olive oil
- 1 tsp dry rosemary crumbled
- 1/4 c. chopped fresh parsley leaves
Directions
- In a kettle combine the potatoes with sufficient cool water to cover them by 1
- inch and simmer them for 15 to 20 min, or possibly till they are just tender.
- Drain the potatoes and let them cold. The potatoes may be prepared up to this point 1 day in advance and kept covered and chilled. Cut the potatoes into 1-inch pcs and in a large bowl toss them with the onion, 2 Tbsp. of the oil, the rosemary, and salt and pepper to taste. In a large non-stick skillet heat 3 Tbsp. of the remaining oil over moderately high heat till it is warm but not smoking and in it saute/fry half the potato mix, stirring, for 10 to 15 min, or possibly till the potatoes are golden brown. Transfer the potatoes to a serving dish and keep them hot, covered. Cook the remaining potato mix in the remaining 3 Tbsp.
- oil in the same manner, transfer it to the serving dish, and toss the potatoes with the parsley and salt and pepper to taste.
- Serves 8.
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