In a kettle combine the potatoes with enough cold water to cover them by 1 inch and simmer them for 15 to 20 minutes, or until they are just tender. Drain the potatoes and let them cool. The potatoes may be prepared up to this point 1 day in advance and kept covered and chilled. Cut the potatoes into 1-inch pieces and in a large bowl toss them with the onion, 2 tablespoons of the oil, the rosemary, and salt and pepper to taste. In a large non-stick skillet heat 3 tablespoons of the remaining oil over moderately high heat until it is hot but not smoking and in it saute half the potato mixture, stirring, for 10 to 15 minutes, or until the potatoes are golden. Transfer the potatoes to a serving dish and keep them warm, covered. Cook the remaining potato mixture in the remaining 3 tablespoons oil in the same manner, transfer it to the serving dish, and toss the potatoes with the parsley and salt and pepper to taste. Serves 8. Gourmet February 1991
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2795g)|
|Recipe Makes: 1|
|Calories from Fat: 269 (13%)|
|Amt Per Serving||% DV|
|Total Fat 29.9g||40 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 0mg||0 %|
|Sodium 155.5mg||5 %|
|Potassium 9040.8mg||238 %|
|Total Carbohydrate 404.4g||119 %|
|Dietary Fiber 56.8g||227 %|
|Sugars, other 347.7g|
|Protein 47.3g||68 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2012
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!