From: Chef/owner Debbie Gold, The American Restaurant, Kansas City, MO, and Top Chef Masters. Yield: 4 appetizer servings. 12 whole fresh sardines 1 cup olive oil, divided 6 cups (about 3 lb.) thinly sliced yellow sweet onions to taste, salt and freshly ground black pepper 4-5 garlic cloves, minced or pressed 1 cup minced Spanish chorizo sausage ½ cup dry white wine ½ cup chopped black brined olives 3 Tbsp. minced fresh parsley 6 medium Idaho® russet potatoes, peeled as needed ...

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