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Ingredients
4 Idaho potatoes (10 to 12 ounces each), peeled
2 tablespoons unsalted butter
1 tablespoon canola oil
¼ teaspoon salt
⅔ cup water
Nutritional analysis per serving (6 servings)
36 grams carbs; 10 milligrams cholesterol; 215 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 4 grams fiber; 111 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 the potatoes crosswise into 1-inch-thick slabs to create ovals approximately 2 ½ inches long by 1 ¾ inches wide. You should have about 16 pieces. With a vegetable peeler, peel around the edge of the slices to make them more uniform in size. (If desired, reserve the trimmings for soups or potato croquettes.)
- Step 2
Rinse the potatoes, dry them thoroughly with paper towels and arrange them in one layer in a nonstick pan about 10 to 12 inches in diameter. Add the butter, oil, salt and water (the water should almost cover the potatoes). Bring to a boil over high heat and boil vigorously for 1 minute.
- Step 3
Place the potatoes in a preheated 425-degree oven for 30 minutes. The water should have evaporated by then, and the potatoes should be browning in the butter and oil. If they are not quite brown enough on the underside, return the pan to the top of the stove and cook the potatoes over high heat until they are nicely browned underneath.
- Step 4
To serve, divide the potatoes among six dinner plates, inverting them so the brown underside is on top. Serve with slices of roast veal.
Private Notes
Comments
What a great, easy recipe. I made these to go along with a veal roast.