| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Hash, Browns, Potatoes, Vegetable |
8 |
Servings |
INGREDIENTS
| 10 |
|
Potatoes – unpeeled, cut in half horizontally |
| 2 |
tb |
Olive oil |
| 2 |
c |
Red onion – coarsely chopped |
| 12 |
|
Clove garlic – finely minced |
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
Sage – fresh, chopped |
| 1 |
c |
Italian parsley – fresh, chopped Salt and freshly ground pepper |
INSTRUCTIONS
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1. In a large saucepan over medium heat, add the potatoes and cover with
water; cook for 20 to 30 minutes, until just tender. Remove from the heat,
drain, and cool. Cut the potatoes into 1/4-inch-thick rounds, then into
quarters. 2. In a large skillet over medium heat, heat 1 tablespoon of oil.
Add the onion and garlic, cover, and sweat until translucent. 3. Add 1
tablespoon of butter, let it melt, then add the potatoes. Continue to fry
and turn the potatoes as needed to keep them from burning, scraping the
crisp bits from the bottom of the skillet. Add additional oil and butter
only if absolutely necessary. When the potatoes begin to turn golden
brown, stir in the sage and parsley, and season with salt and pepper to
taste. Continue to saute and scrape the potatoes from the bottom of the pan
until they are deep golden brown.
Serves 8.
PER SERVING: Calories 165 Carbohydrates 25 g Protein 3 g Cholesterol 8 mg
Fat/% Total 7 g/35% (i.e., 35% of the calories are from fat) Source:
Great Good Food by Julee Rosso Converted by MMCONV vers. 1.50
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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