Potato Fondantes With Oregano
- Total Time
- 40 minutes
- Rating
- Notes
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Ingredients
Yield:6 servings
- 3pounds medium-size new potatoes (about 8), washed
- 1½tablespoons unsalted butter
- 2tablespoons canola oil
- 3tablespoons coarsely chopped fresh oregano
- ½teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
245 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 5 grams protein; 208 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Do not peel the potatoes, but remove any eyes and dark spots. Cut the potatoes in half lengthwise and arrange them cut-side down in one layer in a large (preferably 10-inch) nonstick skillet.
- Step 2
Add 1½ cups water, butter, oil, oregano and salt. Bring the mixture to a boil over high heat, and cover. Reduce the heat to medium, and cook for 20 to 25 minutes. (At this point, the water should be gone and the potatoes should be browning nicely in the butter and oil.)
- Step 3
Turn the potatoes over and saute them for 2 to 3 minutes to brown them lightly on the other side. Serve with the chicken.
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