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“Wisconsin potatoes are a natural fit with what we do at Sanford—the freshest ingredients prepared simply and full of flavor. What could be fresher and closer to home than Wisconsin potatoes, grown practically in our backyard by farmers who have been developing and growing great potatoes for generations!”
Sous Chef Justin Aprahamian, Sanford, Milwaukee
YIELD: 2 to 4 servings
• 4 Wisconsin Russet potatoes, washed and cut into julienne slices
• 1 qt. water
• 1 cup white vinegar
• 4 Tbsp. salt
• ½ oz. fresh chopped parsley
• ¼ cup extra-virgin olive oil
• ½ tsp. nely chopped garlic
• ½ tsp. crushed chili akes
• ¼ tsp. fresh ground black pepper
• Salt and pepper to taste
1. In a medium pan add potatoes, water, vinegar and salt, cook over medium heat until tender, about 10 to 12 minutes. Drain potatoes and place in a mixing bowl.
2. Make a well in center of potatoes and add the fresh chopped parsley.
3. In sauté pan, heat olive oil, add garlic, chili flakes and pepper. When the oil is hot, pour over parsley to lightly fry it, then mix together with potatoes. Salt and pepper to taste. Serve immediately.
Wisconsin Potato & Vegetable Growers Association
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