Potato Fondantes With Oregano

Ingredients

• 3 pounds medium-size new potatoes (about 8), washed
• 1 ½ tablespoons unsalted butter
• 2 tablespoons canola oil
• 3 tablespoons coarsely chopped fresh oregano
• ½ teaspoon salt

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    245 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 4 grams protein; 7 milligrams cholesterol; 208 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. Do not peel the potatoes, but remove any eyes and dark spots. Cut the potatoes in half lengthwise and arrange them cut-side down in one layer in a large (preferably 10-inch) nonstick skillet.
2. Add 1 1/2 cups water, butter, oil, oregano and salt. Bring the mixture to a boil over high heat, and cover. Reduce the heat to medium, and cook for 20 to 25 minutes. (At this point, the water should be gone and the potatoes should be browning nicely in the butter and oil.)
3. Turn the potatoes over and saute them for 2 to 3 minutes to brown them lightly on the other side. Serve with the chicken.