Mediterranean Potatoes

Mediterranean Potatoes

From: Chef Richard Vellante, Legal Seafoods. Yield: 24 servings.

½ cup olive oil

1 lb., 8 oz. onions, cut into ¼" slices

4 lb., 8 oz. medium yellow potatoes, cut into ¼" slices

3 lb. zucchini, cut into ½ rounds

¼ cup minced garlic

1½ tsp. red pepper flakes

as needed, salt and black pepper

Register to view the full article

Register to view this article