Mexican Potatoes Recipe
Mexican Potatoes Recipe with Potato Balls, Butter, Parsley, Pimentos, Onion & Parsley.
INGREDIENTS
2 pints Raw Potato Balls
1 oz (25g) Butter
1 dessertspoon Chopped Parsley
3 Chopped Pimentos
1 Small Sliced Onion
METHOD
Soak Potato Balls in cold water to cover as they are made. When all are prepared, drain well. Dry in cloth. Fry in deep smoking hot fat until tender and golden brown. Drain. Sprinkle with Salt and keep hot while you fry the Onion in the Butter. When fried, sprinkle over Potatoes, then sprinkle with Pimento heated with the Butter. Dust with Parsley. Serve with Roast Bird or Roast Fillet of Veal, or Grilled Cutlets or Steak.
Enough for 6 people.
Based on the Mexican Potatoes recipe in:
Potato Recipes
Edited by Elizabeth Craig (The Potato Marketing Board 1934).
More Potato Marketing Board Recipes