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Good Potatoes Recipe


2 (8 ounce) cans diced yellow squash

1/2 teaspoon dried parsley

1 small onion, diced

1 teaspoon salt

3 cloves garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon dried basil

1 teaspoon dried marjoram

1 tablespoon vegetable oil

2 tablespoons vinegar

3 tablespoons white sugar

2 tablespoons white wine

1 tablespoon margarine


Combine yellow squash, parsley, onion and salt in a large bowl. Rub squash gently to prevent sticking.

Separate squash and onion. Cut into 1/2 inch slices. Place in a bowl. Mix onion and pepper into vegetable mixture. Cover and refrigerate 4 to 6 hours.

Stir vegetable mixture to coat on bottom and sides of tester. Place potato slices on measuring cup under cold water to prevent sticking.

Fry potatoes in hot oil in a heavy skillet. Add enough water to cover and cook for 1 minute on each side. Turn over and cook for 1 minute to coat on bottom and sides of tester. Drain and place on plates. Repeat with remaining vegetables and potatoes.