Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4

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

Lorrie Hulston Corvin
Recipe by Cooking Light January 2007

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain and let stand for 2 minutes.

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  • 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.

  • Note: Nuritional analysis includes Clarified Butter.

Nutrition Facts

197 calories; calories from fat 29%; fat 6.4g; saturated fat 4g; mono fat 1.8g; poly fat 0.2g; protein 4.1g; carbohydrates 30.2g; fiber 2.1g; cholesterol 16mg; iron 1.5mg; sodium 158mg; calcium 2mg.
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