1 cup Yukon Gold potatoes cut in 1” cubes½ tsp dried parsley½ tsp each onion and garlic powder½ tsp paprika½ chopped Vidalia onion2 heads escarole½ cup olive oil½ tsp crushed red pepper8 oz chicken broth4 oz thinly sliced hard salami½ cup bread crumbs6 minced garlic cloves½ cup Romano cheeseFreshly grated parsley Potatoes: Toss in bag