Sauteed Potatoes in Parsley
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds new potatoes
- 3tablespoons canola or corn oil
- ½teaspoon salt
- ½cup chopped parsley, lightly packed
- 1tablespoon unsalted butter
Nutritional analysis per serving (6 servings)
196 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 206 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the potatoes thoroughly, place them in a pot, and cover them with cold water. Bring the water to a boil, and boil the potatoes gently for 30 to 35 minutes, until they are tender. Immediately drain off the water in the pan, and when the potatoes are cool enough to handle, peel them and cut them into ½-inch slices.
- Step 2
Heat the oil in a large saucepan (preferably nonstick). When it is hot, add the potato slices, and brown them over high heat for about 10 minutes, occasionally turning them gently with a spatula to minimize breakage.
- Step 3
Add the salt, parsley and butter, mix them in gently, and saute the potatoes for 10 to 15 seconds longer. Serve immediately.
Private Notes
Comments
Very simple, great alternative to usual potato sides.
At least that's what I am reminded of. I cut the recipe in half and things were crowded in a 10 inch nonstick skillet, but it worked. I also sautéed some Leeks first and then layered the sliced potatoes on top. I used new potatoes; 20 mins to cool for slicing. Monsieur Pepin, merci!!! Yum