Sauteed Potatoes With Onions and Garlic
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds small red-skinned potatoes
- Salt to taste
- 2tablespoons vegetable oil
- ½cup thinly sliced onion
- 1tablespoon butter
- 1teaspoon finely chopped garlic
- Freshly ground pepper to taste
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
227 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 4 grams protein; 461 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
Place potatoes, unpeeled, in a saucepan with water to cover and salt.
- Step 2
Cook potatoes until tender, about 20 minutes. Drain and let cool. When cool enough to handle, peel them. Cut potatoes into ÂĽ-inch slices.
- Step 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.
- Step 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.
Private Notes
Comments
Absolutely not!
Hi,
Can I use Coriander in place of Parsley?
Absolutely not!