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Ingredients
2 ½ pounds medium-size new potatoes, peeled and quartered
1 tablespoon extra-virgin olive oil
½ tablespoon chopped parsley
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 to 8 servings with pot au feu)
25 grams carbs; 125 calories; 1 gram monosaturated fat; 2 grams fat; 3 grams fiber; 335 milligrams sodium; 3 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 potatoes in a saucepan, cover with cold water and bring to a boil. Reduce heat to medium and cook, uncovered, 15 to 20 minutes, until the potatoes are just tender when pierced with a knifepoint. Drain.
- Step 2
Return potatoes to the saucepan and add the remaining ingredients. Toss gently and, if necessary, warm over low heat or place in an oven-proof serving dish, cover with foil and keep warm in a 200-degree oven until ready to serve.
Private Notes