Pan-Fried Potatoes
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INGREDIENTS
INSTRUCTIONS
Source: Chicago Tribune Food Section, Nov. 4, 1998 Wash potatoes and scrub well. Peel. Cut potatoes into quarters (to form long wedges), then cut each wedge thinly, into 1/8 inch triangular pieces. In large nonstick skillet, heat 3 TB oil. Add potatoes. Cook over high heat for 5 minutes, stirring often. Turn potatoes over and cook on other side for 5 minutes. Potatoes will crisp and turn golden brown. Cover pan, lower heat, and cook 5 minutes longer. Julienne half the sage so that you have 1/4 cup. Uncover pan and add julienned sage. Stir well, add salt and freshly ground black pepper to tast and cook another 5 minutes. Total cooking time will be 20 minutes. In small non stick pan heat 1/4 cup oil over high heat. When oil is very hot, add 8 - 12 whole sage leaves. Sage will crisp in 30 seconds. Remove sage from oil. Transfer cooked potatoes to a platter. Garnish with fried sage leaves. Notes: I left out the whole part of deep frying the sage leaves. I also undercooked the potatoes about 2 minutes for each part; then I put the whole thing in a pan, uncovered, in the oven for the two hours before shabbat. worked out fine. Posted to JEWISH-FOOD digest by MUFFYMOM@aol.com on Nov 8, 1998, converted by MM_Buster v2.0l.
NOTES
Nutrition
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| Serving Size: 1 Serving (375g) | ||
| Recipe Makes: 4 | ||
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| Calories: 312 | ||
| Calories from Fat: 58 (19%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.5g | 9 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 4.3g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 22.3mg | 1 % | |
| Potassium 1682.8mg | 44 % | |
| Total Carbohydrate 58.9g | 17 % | |
| Dietary Fiber 6.4g | 26 % | |
| Sugars, other 52.5g | ||
| Protein 7g | 10 % | |
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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. |
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Calories per serving: 312
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