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Golden Potatoes with Carrots

Yield 4 servings (serving size: 1 cup)

Ingredients

  • 3 medium baking potatoes, peeled and cut crosswise into 1/4-inch-thick slices (about 1 1/2 pounds)
  • 1 1/2 cups (1/4-inch-thick) sliced carrot
  • 1 tablespoon vegetable oil
  • 1 cup finely chopped onion
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutrition Information

  • calories 138
  • caloriesfromfat 24 %
  • fat 3.7 g
  • satfat 0.7 g
  • monofat 1 g
  • polyfat 1.7 g
  • protein 4.2 g
  • carbohydrate 23.7 g
  • fiber 4.4 g
  • cholesterol 0.0 mg
  • iron 4.7 mg
  • sodium 321 mg
  • calcium 63 mg

How to Make It

  1. Cook potatoes and carrot in boiling water 5 minutes; drain.

  2. Heat oil in a 10-inch cast-iron skillet over medium-high heat, swirling to coat bottom of pan. Add potatoes and carrots; sauté 5 minutes. Add remaining ingredients; sauté 10 minutes or until tender.