RECIPE FOR SAUTEED POTATOES RECIPES

SAUTÉED POTATOES RECIPE - HEALTHY.FOOD.COM

Sautéed Potatoes Recipe - Healthy.Food.com image

Make and share this Sautéed Potatoes recipe from Food.com.

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6 cups, 8 serving(s)

Number Of Ingredients 6

Ingredients

12 red potatoes
salt & freshly ground black pepper
3 tablespoons vegetable oil
3 tablespoons butter
1 teaspoon garlic clove, minced
3 tablespoons fresh parsley, chopped

Steps:

Wash potatoes and place in a saucepan. Cover with water and cook until tender, about 30 minutes. Drain and let cool to touch. Peel potatoes and cut into slices. There should be about 6 cups.
Heat oil and 2 tablespoons butter in a large skillet over medium heat. Add potatoes and season with salt and pepper to taste. Cook potatoes, while tossing and shaking pan, about 10 minutes until golden and crusty on both sides. Add remaining tablespoon of butter. Add garlic and parsley.
Toss and stir. Serve.

Nutrition Facts : Calories 314.3, FatContent 9.9, SaturatedFatContent 3.5, CholesterolContent 11.4, SodiumContent 50.7, CarbohydrateContent 51, FiberContent 5.5, SugarContent 3.2, ProteinContent 6.2

SAUTEED POTATOES RECIPE | MARTHA STEWART

Sauteed Potatoes Recipe | Martha Stewart image

Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Number Of Ingredients 5

Ingredients

1 1/2 pounds (about 4) russet potatoes
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
2 tablespoons chopped fresh chives

Steps:

Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.

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