Sauteed Potatoes With Garlic

Ingredients

• 14 new red, waxy potatoes, about 1 1/2 pounds
• Salt to taste if desired
• 2 tablespoons olive oil
• Freshly ground pepper to taste
• 2 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1 teaspoon finely minced garlic
• 2 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    247 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 15 milligrams cholesterol; 13 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. Rinse potatoes, put in a saucepan. Add cold water to cover and salt.
2. Bring to a boil and cook until potatoes are tender, about 20 minutes. Drain thoroughly. Cool.
3. Cut potatoes into 1/4-inch-thick slices. There should be about 4 1/2 to 5 cups.
4. Heat the oil in a nonstick skillet and when it is quite hot add potatoes, salt and pepper. Let potatoes cook until they start to brown on one side, about 4 minutes. Shake the skillet to toss and redistribute the potatoes. Add butter. Shake and toss potatoes as they continue to cook.
5. When potatoes have cooked for 4 minutes longer, sprinkle with shallots, garlic and parsley. Toss and stir gently to blend. Serve immediately.

30 minutes