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Ingredients
- 1 1/2 lbs. small red waxy potatoes
- Salt to taste
- 2 tbsp. extra virgin olive oil
- Freshly grnd pepper to taste
- 1 teaspoon garlic, finely minced
- 2 tbsp. parsley, finely minced
Directions
- Scrub the potatoes and place in a saucepan. Cover with water and add in salt. Bring to a boil and simmer 20 min, or possibly till tender. Drain in a colander. When cold sufficient to handle cut into 1/8 inch thick slices. Peel them if you like.
- Heat the oil in a non-stick skillet till it starts to smoke slightly. Place the potatoes in the pan with salt and pepper. Shake the pan a bit to keep the slices separated. Flip occasionally or possibly turn them with a flexible spatula. When crusty and brown add in the garlic. Add in the parsley and serve immediately. Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 2 servings | |
| Calories 361 | |
| Calories from Fat 124 | 34% |
| Total Fat 14.01g | 18% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 1573mg | 45% |
| Total Carbs 54.72g | 15% |
| Dietary Fiber 5.9g | 20% |
| Sugars 3.44g | 2% |
| Protein 6.61g | 11% |
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