| 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 |
tb |
Butter; (1/4 stick) |
| 4 |
tb |
Finely chopped fresh basil |
| 2 |
lg |
Shallots; minced |
| 2 |
lg |
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:
“Heal the Past… Live the Present… Dream the Future…”