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Ingredients
4 potatoes, about 1 ½ pounds
Salt to taste, if desired
2 tablespoons corn, peanut or vegetable oil
1 tablespoon butter
1 teaspoon finely minced garlic
2 tablespoons finely chopped parsley
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; 429 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 kettle and add cold water to cover and salt to taste. Bring to a boil and cook about 20 minutes, or until the potatoes are tender. Drain.
- Step 2
Peel the potatoes and cut them crosswise into slices a quarter of an inch thick.
- Step 3
Heat the oil in a skillet; when it is quite hot, add the potato slices and garlic. Cook, shaking the skillet and stirring gently to redistribute the slices so that they brown evenly, for 10 minutes or until all the slices are browned on both sides.
- Step 4
Add the butter and parsley and toss to blend.
Private Notes