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Ingredients
8 medium-size potatoes, about 1 ½ pounds, peeled
Salt to taste if desired
2 tablespoons corn, peanut or other vegetable oil
½ cup fresh or canned chicken broth
1 tablespoon butter
Nutritional analysis per serving (4 servings)
30 grams carbs; 8 milligrams cholesterol; 220 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 4 grams fiber; 495 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
Put the potatoes in a kettle and add water to cover and salt. Bring to the boil and cook about 3 minutes. Drain.
- Step 2
Heat the oil in a saucepan large enough to hold the potatoes in one layer. Add the potatoes. Cover and cook, turning often, until potatoes are golden brown on all sides, about 5 minutes.
- Step 3
Pour off the fat and add the broth. Cover closely and cook over moderately low heat about 10 minutes. Add the butter and stir. Uncover the potatoes and cook until all the liquid is evaporated from the saucepan.
Private Notes