Sauteed Potatoes With Onions and Garlic
Published February 27, 1990
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds small red-skinned potatoes
Salt to taste
2 tablespoons vegetable oil
½ cup thinly sliced onion
1 tablespoon butter
1 teaspoon finely chopped garlic
Freshly ground pepper to taste
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
32 grams carbs; 8 milligrams cholesterol; 227 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 4 grams fiber; 461 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
Place potatoes, unpeeled, in a saucepan with water to cover and salt.
- Step 2
Cook potatoes until tender, about 20 minutes. Drain and let cool. When cool enough to handle, peel them. Cut potatoes into ¼-inch slices.
- Step 3
Heat oil in a nonstick skillet large enough to hold potatoes in one layer. When oil is quite hot, add potatoes. Cook over high heat, shaking skillet and stirring gently, until lightly browned. Turn potatoes with a spatula. Cook for a few minutes more until light brown.
- Step 4
Drain excess fat from skillet and add onion. Cook a few minutes until onion is lightly browned. Add butter, garlic, salt and pepper. Toss and blend well. Sprinkle with parsley and serve immediately.
Private Notes
Comments
Absolutely not!
Hi,
Can I use Coriander in place of Parsley?
Absolutely not!