Becky Luigart-Stayner
Recipe from Cooking Light

Clarified butter flavors these potatoes and helps them turn an attractive golden brown color as they cook.

Ingredients

  • 3 pounds Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 1/4 cup Clarified Butter
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Preparation

  1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain and let stand for 2 minutes.
  2. Heat Clarified Butter in a large nonstick skillet over medium-high heat. Add potatoes to pan; reduce heat to medium, and cook 20 minutes or until tender and browned, stirring occasionally. Stir in parsley and remaining ingredients; cook 30 seconds.
  3. Note: Nuritional analysis includes Clarified Butter.
Lorrie Hulston Corvin,
January 2007

Nutritional Information

  • Calories: 197
  • Calories from fat: 29%
  • Fat: 6.4g
  • Saturated fat: 4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.1g
  • Carbohydrate: 30.2g
  • Fiber: 2.1g
  • Cholesterol: 16mg
  • Iron: 1.5mg
  • Sodium: 158mg
  • Calcium: 2mg