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Ingredients
3 pounds medium-size new potatoes (about 8), washed
1 ½ tablespoons unsalted butter
2 tablespoons canola oil
3 tablespoons coarsely chopped fresh oregano
½ teaspoon salt
Nutritional analysis per serving (6 servings)
41 grams carbs; 8 milligrams cholesterol; 245 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 5 grams fiber; 208 milligrams sodium; 5 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
Do not peel the potatoes, but remove any eyes and dark spots. Cut the potatoes in half lengthwise and arrange them cut-side down in one layer in a large (preferably 10-inch) nonstick skillet.
- Step 2
Add 1 ½ cups water, butter, oil, oregano and salt. Bring the mixture to a boil over high heat, and cover. Reduce the heat to medium, and cook for 20 to 25 minutes. (At this point, the water should be gone and the potatoes should be browning nicely in the butter and oil.)
- Step 3
Turn the potatoes over and saute them for 2 to 3 minutes to brown them lightly on the other side. Serve with the chicken.
Private Notes