Advertisement
Ingredients
14 new red, waxy potatoes, about 1 ½ pounds
Salt to taste if desired
2 tablespoons olive oil
Freshly ground pepper to taste
2 tablespoons butter
2 tablespoons finely chopped shallots
1 teaspoon finely minced garlic
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
133 grams carbs; 15 milligrams cholesterol; 696 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 16 grams fiber; 1789 milligrams sodium; 16 grams protein; 7 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.
Powered by
Preparation
- Step 1
Rinse potatoes, put in a saucepan. Add cold water to cover and salt.
- Step 2
Bring to a boil and cook until potatoes are tender, about 20 minutes. Drain thoroughly. Cool.
- Step 3
Cut potatoes into ¼-inch-thick slices. There should be about 4 ½ to 5 cups.
- Step 4
Heat the oil in a nonstick skillet and when it is quite hot add potatoes, salt and pepper. Let potatoes cook until they start to brown on one side, about 4 minutes. Shake the skillet to toss and redistribute the potatoes. Add butter. Shake and toss potatoes as they continue to cook.
- Step 5
When potatoes have cooked for 4 minutes longer, sprinkle with shallots, garlic and parsley. Toss and stir gently to blend. Serve immediately.
Private Notes