Potatoes Doria
- Total Time
- 20 minutes
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Ingredients
- 2firm, unblemished cucumbers, about 1¼ pounds
- 2Idaho potatoes, about ¾ pound, peeled
- 1cup water, plus water to cover the potatoes when cut
- Salt to taste if desired
- 1tablespoon butter
- 2tablespoons chopped fresh dill
Nutritional analysis per serving (4 servings)
130 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 744 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
Trim off the ends of each cucumber. Using a swivel-bladed paring or scraping knife, scrape off the skin of each cucumber. Split cucumbers lengthwise in half, and scoop out and discard the seeds of each half. Cut each cucumber in half crosswise into very thin slices. There should be about 3 cups.
- Step 2
Cut potatoes in half and put each half cut side down on a flat surface. Cut each half, in a downward motion, into ¼-inch-thick slices. Cut the slices uniformly into ¼-inch-thick ''sticks.'' Put the pieces into a basin of cold water until ready to use.
- Step 3
Drain potatoes and put them in a saucepan. Add one cup water and salt and bring to the boil. Let simmer 5 minutes.
- Step 4
Add cucumber slices and cover. Let cook about 3 minutes. Drain immediately. Add butter and dill and stir gently to blend thoroughly. Serve.
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