Sauteed Potatoes With Onion
- Total Time
- 35 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 10 to 12small waxy potatoes, about 1½ lbs
- Salt and freshly ground pepper to taste
- 2tablespoons olive oil
- ½cup thinly sliced white onions
- 1tablespoon butter
- 2tablespoons finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
547 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 105 grams carbohydrates; 14 grams dietary fiber; 5 grams sugars; 12 grams protein; 1428 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.
Powered byPreparation
- Step 1
Place potatoes in a saucepan, add cold water to cover and salt to taste. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain thoroughly and let cool.
- Step 2
Cut the potatoes, with skins on, into ¼-inch slices.
- Step 3
Heat the oil in a large nonstick skillet and when quite hot add the potatoes, salt and pepper to taste. Cook until they start to brown on one side, about 3 minutes. Add the onions; shake the skillet to toss and redistribute the potatoes. Brown evenly, about 4 minutes more.
- Step 4
Add butter and parsley, toss well and stir gently. Serve immediately.
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Es
Like delicious hash browns. I used a combination of small potatoes (not waxy) and didn't garnish with parsley. Watch the potatoes and don't let them get soft, so remove them from the hot water at just tender and be sure to let them cool a bit. I used a little more butter to finish. This was a very nice side dish and can go with most anything.
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