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 <Micro Cookbook Collection of American recipes>, downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.