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Ingredients
US|METRIC
- 1 pound yukon gold potatoes (peeled)
- 2 tablespoons olive oil
- 2 butter (tbso)
- chopped parsley (to serve)
Directions
- Place whole potatoes in a large saucepan. Cover with cold water and bring to a boil on high heat. Boil for 10-12 mins, until just tender. Drain well. Slice thinly.
- Heat oil and butter in a large skillet on high heat. Sauté potatoes for 6-8 mins, turning occasionally, until golden and crisp. Season to taste. Sprinkle with parsley to serve.
NutritionView More
140Calories
Sodium1% DV25mg
Fat14% DV9g
Protein8% DV4g
Carbs5% DV14g
Fiber12% DV3g
| Calories140Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium25mg1% |
| Potassium480mg14% |
| Protein4g8% |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber3g12% |
| Sugars0g0% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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