Potato Saute a Cru

Ingredients

• 2 ½ pounds potatoes, preferably Idaho variety
• 4 tablespoons vegetable oil (peanut, corn or canola)
• 1 tablespoon unsalted butter
• ⅛ teaspoon salt
• 2 tablespoons chopped chives

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    367 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 5 grams protein; 7 milligrams cholesterol; 90 milligrams sodium

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

Preparation

1. Peel the potatoes and cut into very thin slices by hand or by machine. Wash in cold water and, if not ready to cook, cover with cold water and set aside. The potatoes will not discolor if completely submerged in the water.
2. At cooking time, drain the potatoes well. Heat the oil in one large skillet (12 to 14 inches) or two smaller ones. When hot, add the potatoes and spread them out in the pan. Cover the pan and cook over medium-to-high heat, turning the potatoes carefully every 3 to 4 minutes so they brown on all sides. Cook for 20 to 25 minutes, until the potatoes are soft and golden brown. Stir in the butter, salt and chives and serve immediately.