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

  1. 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.
  2. Cut the potatoes, with skins on, into 1/4-inch slices.
  3. 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.
  4. Add butter and parsley, toss well and stir gently. Serve immediately.

35 minutes

Dining and Cooking