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Ingredients
1 ½ pounds yellow gold potatoes
2 tablespoons corn oil
Salt and pepper to taste
1 tablespoon butter
Nutritional analysis per serving (4 servings)
30 grams carbs; 8 milligrams cholesterol; 219 calories; 3 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 4 grams fiber; 421 milligrams sodium; 4 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
Preheat the oven to 400 degrees. Peel the potatoes, and plunge them in cold water to clean them. Slice the potatoes evenly into very thin rounds. Pat dry.
- Step 2
Place a 10-inch nonstick, ovenproof pan coated with two tablespoons of corn oil over medium-high heat. Distribute the potato slices evenly in the pan (they will overlap). Salt and pepper generously. Cook for five minutes, shaking the pan occasionally and using a spatula from time to time to redistribute the potatoes from bottom to top. Every minute or so, press the potatoes lightly with the spatula to flatten them.
- Step 3
Transfer the pan to the preheated oven. Cook for 15 minutes. Every five minutes, remove potatoes from the oven and press them down; then, return to oven. Remove from the oven, place a plate over the pan and invert the potatoes onto the plate. Gently return the potatoes to the pan to brown the other side. Distribute one tablespoon of butter around the potatoes and return to the oven for five more minutes to brown. Cut into wedges and serve.
Private Notes