Sauteed Potatoes With Parsley
Published February 25, 1986
- Total Time
- About 45 minutes
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Ingredients
5 potatoes, about 1 ½ pounds or slightly less
Salt to taste if desired
Freshly ground pepper to taste
¼ cup corn, peanut or vegetable oil
1 tablespoon butter
1 tablespoon finely chopped parsley
Nutritional analysis per serving (4 servings)
30 grams carbs; 8 milligrams cholesterol; 282 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 4 grams fiber; 442 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the potatoes in a saucepan and add cold water to cover. Add salt to taste and bring to a boil. Cook about 20 minutes or until potatoes are tender.
- Step 2
Drain the potatoes and when they are cool enough to handle, peel them. Cut them crosswise into slices about one inch thick. Sprinkle with salt and pepper.
- Step 3
Heat about 2 tablespoons of the oil in a skillet (preferably nonstick).
- Step 4
When it is quite hot, add half the potato slices and cook about 2 to 3 minutes or until crisp and brown on one side. Turn the slices and cook on the other side until crisp and brown, 2 to 3 minutes. Drain on absorbent paper towels.
- Step 5
Add more oil to the skiller if necessary, and cook the remaining potato slices as before.
- Step 6
Pour off any remaining oil. Wipe the skillet clean and add the butter.
- Step 7
Return the potatoes to the skillet and stir gently. Sprinkle with the parsley.
Private Notes