Sauteed Potatoes

Ingredients

• 8 white potatoes, about 2 1/2 pounds, peeled
• 4 tablespoons corn, peanut or vegetable oil
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons butter
• 1 tablespoon finely minced garlic
• ½ cup finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    173 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 3 grams protein; 10 milligrams cholesterol; 34 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Cut each potato into 1/8-inch-thick slices. There should be about 8 cups.
2. Heat 2 tablespoons of the oil in a heavy skillet and add half the potatoes slices. Sprinkle with salt and pepper. Cook, shaking the skillet and stirring gently so that the slices cook evenly without breaking. Line a mixing bowl with a sieve. When the slices are nicely browned on both sides, after about 7 minutes, scoop them out and put them in the colander.
3. Add the remaining oil to the skillet and add the remaining potato slices. Cook as before, until browned, about 7 minutes. Remove the potatoes to the colander. Pour off the oil from the skillet.
4. Heat the butter in a skillet and add the potatoes. Cook, shaking the skillet and tossing or turning the potatoes gently, about 2 minutes. Sprinkle with garlic and toss and stir to distribute the garlic. Sprinkle with parsley and stir gently to blend.

20 minutes