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Cook potatoes in boiling water to cover, 4-5 minutes until almost tender. Drain and cool slightly. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, salt and pepper. Cook, shaking pan bakc and forth and turning potatoes often with a pancake turner, 12-15 minutes until golden brown and crisp. Add the scallions, parsley, Worcestershire sauce and garlic. Shake pan about 1 minute. Add butter and continue shaking pan and turning potatoes until butter melts. Recipe by: Womans Day - 2/1/98 Posted to EAT-L Digest by The Taillons
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|Serving Size: 1 Serving (17g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 67 (89%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 7.6mg||2 %|
|Sodium 64mg||2 %|
|Potassium 67.5mg||2 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.9g|
|Protein 0.3g||0 %|
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Calories per serving: 75
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