Herbed Potatoes

By jenknoll

Nutritional Information

Calories: 132
Fat: 5.4g (sat 1.1g,mono 3.5g,poly 0.7g)
Protein: 2g
Carbohydrate: 20g
Fiber: 1.9g
Cholesterol: 2mg
Iron: 0.4mg
Sodium: 202mg
Calcium: 10mg

Ingredients

• 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch chunks
• 2 tablespoons olive oil, divided
• 1 teaspoon butter
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons small basil leaves
• 2 tablespoons coarsely chopped fresh flat-leaf parsley

Details

Servings 6

Preparation

Step 1

1. Place potatoes in a saucepan; cover with cold water. Bring to a boil. Remove from heat, and let stand 5 minutes; drain and pat dry with paper towels.

2. Heat a large cast-iron or stainless steel skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of potatoes; sauté 8 minutes or until lightly browned, stirring occasionally. Remove from pan. Repeat procedure with remaining 1 tablespoon oil and potatoes. Add butter and garlic to pan. Stir in reserved potato mixture, salt, and pepper; sauté 1 minute or until mixture is thoroughly heated and golden brown, stirring occasionally. Remove from heat; sprinkle with herbs.