United States Potato Board From: Chef William Wesner, The Blue Sea Grill, Baltimore, MD. Yield: 24 servings. 4 lb., 8 oz. small Red Bliss potatoes 4 lb., 8 oz. small Purple Peruvian potatoes 4 lb., 8 oz. small Yukon Gold potatoes 3⁄4 cup olive oil 1⁄3 cup chopped parsley 1⁄3 cup chopped tarragon 1⁄3 cup chopped thyme 3 Tbsp. chopped rosemary 11⁄2 Tbsp. salt 1 Tbsp. black pepper Cut potatoes in half. Simmer until tender, drain and cool. In large saute pan, heat oil over high heat. Add ...

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