Herbed Potatoes

Photo: John Autry; Styling: Cindy Barr

Yield:

4 servings (serving size: about 2/3 cup)

Recipe from

Recipe Time

Total: 38 Minutes

Nutritional Information

Calories 132
Fat 5.4 g
Satfat 1.1 g
Monofat 3.5 g
Polyfat 0.7 g
Protein 2 g
Carbohydrate 20 g
Fiber 1.9 g
Cholesterol 2 mg
Iron 0.4 mg
Sodium 202 mg
Calcium 10 mg

Ingredients

1 pound Yukon gold potatoes, peeled and cut into 1/2-inch chunks
4 teaspoons olive oil, divided
1/2 teaspoon butter
2 garlic cloves, minced
3/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons small basil leaves
1 1/2 tablespoons coarsely chopped fresh flat-leaf parsley

Preparation

1. Place potatoes in a saucepan; cover with cold water. Bring to a boil. Remove from heat, and let stand 5 minutes; drain and pat dry with paper towels.

2. Heat a large cast-iron or stainless steel skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add half of potatoes; sauté 8 minutes or until lightly browned, stirring occasionally. Remove from pan. Repeat procedure with remaining 2 teaspoons oil and potatoes. Add butter and garlic to pan. Stir in reserved potato mixture, salt, and pepper; sauté 1 minute or until mixture is thoroughly heated and golden brown, stirring occasionally. Remove from heat; sprinkle with herbs.

Note:

David Bonom,

September 2010