Sauteed Potatoes With Onions and Garlic

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 Information

  • Nutritional analysis per serving (4 servings)

    225 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram 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.
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4 servings

Preparation

1. Place potatoes, unpeeled, in a saucepan with water to cover and salt.
2. Cook potatoes until tender, about 20 minutes. Drain and let cool. When cool enough to handle, peel them. Cut potatoes into 1/4-inch slices.
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.
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.

40 minutes