Herbed Potatoes

This recipe is so versatile you can serve it at any and every meal throughout the day. Pair it with eggs for breakfast or brunch or alongside any roast meat and salad for lunch or dinner.

Yield: 6 servings (serving size: about 2/3 cup)


1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons olive oil, divided
1 teaspoon butter
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons small basil leaves
2 tablespoons coarsely chopped fresh flat-leaf parsley

1. Place potatoes in a saucepan; cover with cold water. Bring to a boil. Remove from heat, and let stand 5 minutes; drain and pat dry with paper towels.

2. Heat a large cast-iron or stainless steel skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of potatoes; sauté 8 minutes or until lightly browned, stirring occasionally. Remove from pan. Repeat procedure with remaining 1 tablespoon oil and potatoes. Add butter and garlic to pan. Stir in reserved potato mixture, salt, and pepper; sauté 1 minute or until mixture is thoroughly heated and golden brown, stirring occasionally. Remove from heat; sprinkle with herbs.

CALORIES 132 ; FAT 5.4g (sat 1.1g,mono 3.5g,poly 0.7g); CHOLESTEROL 2mg; CALCIUM 10mg; CARBOHYDRATE 20g; SODIUM 202mg; PROTEIN 2g; FIBER 1.9g; IRON 0.4mg

Cooking Light, SEPTEMBER 2010