Title: Italian Hill Potatoes
Categories: Vegetable
Yield: 6 Servings

24 sm New potatoes
Vegetable oil- (deep-frying)
1/4 c Chopped parsley

Wash potatoes thoroughly. Peel ring around each potato and place in cold
water. Blanch in water until nearly done; test with fork to make sure
potatoes are tender. Stop cooking process by running under cold water. Dry
potatoes. Fry in small batches until golden brown. Sprinkle with parsley.
Keep warm until serving time, but do not cover completely or potatoes will
get soggy. Note: Be sure not to overcook during blanching process.

JEFFERSON AVE. BOARDING HOUSE

SOUTH JEFFERSON AVE, ST. LOUIS

From the , downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.