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Herbed Potatoes

Photo: John Autry; Styling: Cindy Barr
Total time 38 mins
Yield 4 servings (serving size: about 2/3 cup)

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

Nutrition 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

How to Make It

  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.