| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| April 1995 | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Small red-skinned potatoes |
| about 1 to 1 1/2 | ||
| inches in diameter | ||
| 2 | T | Butter, 1/4 stick |
| 4 | T | Finely chopped fresh basil |
| 2 | Shallots, minced | |
| 2 | Garlic cloves, minced |
INSTRUCTIONS
Pierce potatoes in several places with fork. Melt butter in heavy large skillet over medium heat. Add potatoes and season with salt and pepper. Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes. Add 2 tablespoons basil, shallots and garlic. Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer. Season with additional salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons basil. Serves 6. Bon Appetit April 1995 Converted by MC_Buster. Per serving: 227 Calories (kcal); 23g Total Fat; (88% calories from fat); 1g Protein; 5g Carbohydrate; 62mg Cholesterol; 238mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
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Calories: 817
Calories From Fat: 325
Total Fat: 36.7g
Cholesterol: 156.3mg
Sodium: 1098.6mg
Potassium: 480.2mg
Carbohydrates: 82.8g
Fiber: 22.4g
Sugar: <1g
Protein: 44.5g