Baltimore Brunch Potatoes

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Credit: Alan Morestein
The National Culinary Review, December 2008


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


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.


Side, The National Culinary Review, Vegetarian

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Association of Nutrition & Foodservice Professionals