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Ingredients
8 white potatoes, about 2 ½ pounds, peeled
4 tablespoons corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter
1 tablespoon finely minced garlic
½ cup finely chopped parsley
Nutritional analysis per serving (6 servings)
31 grams carbs; 10 milligrams cholesterol; 252 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 5 grams fiber; 496 milligrams sodium; 4 grams protein; 2 grams 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
Cut each potato into ⅛-inch-thick slices. There should be about 8 cups.
- Step 2
Heat 2 tablespoons of the oil in a heavy skillet and add half the potatoes slices. Sprinkle with salt and pepper. Cook, shaking the skillet and stirring gently so that the slices cook evenly without breaking. Line a mixing bowl with a sieve. When the slices are nicely browned on both sides, after about 7 minutes, scoop them out and put them in the colander.
- Step 3
Add the remaining oil to the skillet and add the remaining potato slices. Cook as before, until browned, about 7 minutes. Remove the potatoes to the colander. Pour off the oil from the skillet.
- Step 4
Heat the butter in a skillet and add the potatoes. Cook, shaking the skillet and tossing or turning the potatoes gently, about 2 minutes. Sprinkle with garlic and toss and stir to distribute the garlic. Sprinkle with parsley and stir gently to blend.
Private Notes