Cut the potatoes in half and cut each half into the shape of an olive. Blanch the potatoes. In a saute pan, melt the butter. Saute the potatoes in the melted butter for about 15 to 20 minutes, stirring occasionally, or until the potatoes are golden and soft. Season with salt and pepper. Stir in the parsley. This recipe yields 12 potatoes or four 3-potato servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2425 broadcast 10-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 11-14-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (436g)|
|Recipe Makes: 4|
|Calories from Fat: 828 (80%)|
|Amt Per Serving||% DV|
|Total Fat 92g||123 %|
|Saturated Fat 58.1g||291 %|
|Monounsaturated Fat 23.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 243mg||75 %|
|Sodium 672.2mg||23 %|
|Potassium 1350.1mg||36 %|
|Total Carbohydrate 50.6g||15 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 42.8g|
|Protein 6.5g||9 %|
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Calories per serving: 1032
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