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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Herbed Potatoes

Cooking Light SEPTEMBER 2010

  • Yield: 4 servings (serving size: about 2/3 cup)
  • Total: 38 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 132
  • Fat: 5.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 2g
  • Carbohydrate: 20g
  • Fiber: 1.9g
  • Cholesterol: 2mg
  • Iron: 0.4mg
  • Sodium: 202mg
  • Calcium: 10mg
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Herbed Potatoes Recipe

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