Sauteed Potatoes With Onion
Published January 19, 1993
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
10 to 12 small waxy potatoes, about 1 ½ lbs
Salt and freshly ground pepper to taste
2 tablespoons olive oil
½ cup thinly sliced white onions
1 tablespoon butter
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
105 grams carbs; 8 milligrams cholesterol; 547 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 13 grams fiber; 1428 milligrams sodium; 12 grams protein; 5 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
Place potatoes in a saucepan, add cold water to cover and salt to taste. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain thoroughly and let cool.
- Step 2
Cut the potatoes, with skins on, into ¼-inch slices.
- Step 3
Heat the oil in a large nonstick skillet and when quite hot add the potatoes, salt and pepper to taste. Cook until they start to brown on one side, about 3 minutes. Add the onions; shake the skillet to toss and redistribute the potatoes. Brown evenly, about 4 minutes more.
- Step 4
Add butter and parsley, toss well and stir gently. Serve immediately.
Private Notes
Comments
Like delicious hash browns. I used a combination of small potatoes (not waxy) and didn't garnish with parsley. Watch the potatoes and don't let them get soft, so remove them from the hot water at just tender and be sure to let them cool a bit. I used a little more butter to finish. This was a very nice side dish and can go with most anything.