Ingredients
- 10 to 12 small waxy potatoes, about 1 1/2 lbs
- Salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- ½ cup thinly sliced white onions
- 1 tablespoon butter
- 2 tablespoons finely chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
222 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 3 grams protein; 7 milligrams cholesterol; 12 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Place potatoes in a saucepan, add cold water to cover and salt to taste. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain thoroughly and let cool.
- Cut the potatoes, with skins on, into 1/4-inch slices.
- Heat the oil in a large nonstick skillet and when quite hot add the potatoes, salt and pepper to taste. Cook until they start to brown on one side, about 3 minutes. Add the onions; shake the skillet to toss and redistribute the potatoes. Brown evenly, about 4 minutes more.
- Add butter and parsley, toss well and stir gently. Serve immediately.
35 minutes
Dining and Cooking