Evening Republican, Volume 18, Number 123, Rensselaer, Jasper County, 25 May 1914 — Spanish Potatoes. [ARTICLE]

Spanish Potatoes.

Boil potatoes in ekins. When almost done remove from kettle and place in cold water (same as for potato salad). Remove skin from as many as required, cut up one small onion, place in baking pan, sprinkle onion, a little finely chopped parsley. Lay over them one or two thin slices of fat pork. Put very little water under; place in ovea to "book to a light brown. Serve.