These go with everything. Everyone in my family could hoover down a plate of these meant to serve our whole gang. I have to put them on the table just before serving because a plate of these lingering in the kitchen is just asking for trouble. They are simple to make but do require some attention at the stove.
- 2 tablespoons olive or vegetable oil, divided
- 4 large baking or Yukon potatoes, peeled and diced
- Salt to taste
- In a large skillet over medium-high heat (preferably nonstick), add one tablespoon of oil, then sauté the potatoes until lightly browned, but not cooked through, about 8 minutes. You may need to do this in batches; don’t crowd the pan. Add a bit of salt and toss and stir frequently.
- Use a slotted spoon to transfer the potatoes to a paper towel-lined plate for a moment to absorb excess oil, then transfer them to a serving platter and serve hot.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||0 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|