Nicoletti's: Italian Potatoes Restaurants look for ways to repurpose leftovers. But Italian Potatoes were so popular at Nicoletti’s that the restaurant made extra baked potatoes just to have enough. They were good with a steak, but some customers ordered them as an appetizer. It's important to bake the potatoes ahead of time. A hot potato will crumble.
Italian Potatoes Source: St. Louis Post-Dispatch, August 4, 2015 Yield: 2 servings Ingredients
Preparation The day before serving, heat oven to 425 degrees. Wrap potatoes in foil, bake for 45 to 60 minutes. Cool, then refrigerate overnight. Just before serving, unwrap and cut potatoes with skins on into half-inch pieces; for neat cubes, cut in half lengthwise, turn and cut in thirds lengthwise, then cut cross-wise a half inch apart. Deep-fry potato pieces in a deep-fryer at 350 degrees until crispy, about 4 to 6 minutes. Meanwhile, in a large skillet, cook margarine, garlic, onion, green pepper and olives until tender and translucent but still with some crunch, stirring occasionally. Stir in potatoes, salt and pepper. To serve Nicoletti’s-style, mound potatoes on a small oval platter and serve. Copyright © 2022 LostDishes.com |
