Baltimore Brunch Potatoes
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Credit: Alan Morestein
The National Culinary Review, December 2008
Ingredients
3 oz. potatoes, peeled, cut in ½-inch cubes
Canola oil, as needed
Kosher salt and freshly ground black pepper, to taste
Dash Old Bay seasoning
Instructions
Parboil potatoes until just tender. Drain. For service, heat oil in small skillet; saute potatoes until hot throughout. Season with salt, pepper and Old Bay.
Tags
Side, The National Culinary Review, Vegetarian
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