Potatoes Sauteed With Garlic
Published February 6, 1990
- Total Time
- 25 minutes
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Ingredients
4 large Idaho potatoes, about 1 ½ pounds
¼ cup vegetable oil
1 tablespoon butter
Salt and freshly ground pepper
½ teaspoon finely chopped garlic
1 tablespoon finely chopped parsley
Nutritional analysis per serving (4 servings)
38 grams carbs; 8 milligrams cholesterol; 316 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 5 grams fiber; 541 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
Peel the potatoes and cut them into slices slightly more than ½-inch wide. Cut each slice into ½-inch strips. Cut the strips into cubes. Rinse in cold water and drain.
- Step 2
Heat the oil in a heavy skillet and add the potatoes. Cook, shaking the skillet and turning the potatoes so they cook evenly. Cook over high heat 8 to 10 minutes or until golden. Drain the potatoes in a colander.
- Step 3
Return the potatoes to the skillet and add the butter, salt and pepper. Cook about 1 minute, stirring often. Add the garlic and blend. Sprinkle with parsley and serve.
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