Yukon Gold Potatoes Sautéed in Clarified Butter

6 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner
Yield
8 servings (serving size: about 1 cup)
By Lorrie Hulston Corvin
January 2007
RECIPE BY Cooking Light

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

Ingredients

  • 3 pounds Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 1/4 cup Clarified Butter
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Nutritional Information

  • Calories 197
  • Caloriesfromfat 29%
  • Fat 6.4g
  • Satfat 4g
  • Monofat 1.8g
  • Polyfat 0.2g
  • Protein 4.1g
  • Carbohydrate 30.2g
  • Fiber 2.1g
  • Cholesterol 16mg
  • Iron 1.5mg
  • Sodium 158mg
  • Calcium 2mg

How to Make It

Step 1

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

Step 2

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.

Step 3

Note: Nuritional analysis includes Clarified Butter.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

ChelleyBones's Review

SillyCow
January 29, 2011
Didn't bother with the clarified butter and these turned out incredible! They are perfectly seasoned. I like these so much better with breakfast with eggs but for dinner these are a great side dish as well! Yummy! Check out my blog at: http://imapretendchef.blogspot.com/2011/01/yukon-gold-potatoes-sauteed-in.html

karenfar's Review

karenfar
July 06, 2010
Excellent and simple potato recipe and if it were not for it being last minute I would serve to company. For 2 of us, I made 12 ounces of potatoes and halved the remaining ingredients but used 1 whole garlic clove - perfect. One key to success is high heat and watch and turn often until nice and crisp.

Melissa95070's Review

rstarr
May 14, 2010
Meh. Fairly tasteless, definitely need more salt. Overall very bland.

love2coooook's Review

ChelleyBones
November 13, 2009
Looking at the previous reviews and having made this recipe several times I realize how important it was to follow the recipe to the T. These are the best ever potatoes I have ever made and I do follow the recipe exactly. Give it a try. So good and super simple! mmmmmm

rstarr's Review

love2coooook
October 06, 2009
I think these are delicious. Making the clarified butter wasn't too hard at all, you don't have to be super particular about getting every last drop off the top when you skim. Crispy and creamy!

SillyCow's Review

Melissa95070
September 16, 2009
These were great and the kids loved them! They were ready before the steaks, so I just put them in the toaster oven at 350 until everything else was done. They are crispy on the outside and soft and creamy on the inside (sort of like big, chunky fries). The clarified butter does make a big difference, so don't skip that step. I will be making this dish again!
© Copyright . All rights reserved. Printed from https://www.myrecipes.com