Directions:
- In a deep, medium skillet, bring water to a boil. Add quartered potatoes and simmer 12 minutes, until fork tender. Begin other recipes in your menu.
- Drain potatoes in a colander set over a pot. Allow the stock to cool and refrigerate for another use. Return the pan you cooked the potatoes in to heat over medium high. Add extra-virgin olive oil and butter, then, when butter melts add potatoes. Season potatoes with salt, pepper and chopped thyme. Coat and brown the potatoes, turning only occasionally, 7 or 8 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.44 Kcal (718 kJ) | ||
| Calories from fat | 56.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.32g | 10% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 44.61mg | 2% | |
| Potassium | 353.72mg | 8% | |
| Total Carbs | 27.4g | 9% | |
| Sugars | 9.07g | 36% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 20.9mg | 35% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 1.6mg | 9% | |
| Calcium | 61mg | 6% | |
| Amount Per 100 g | |||
| Calories | 54.1 Kcal (227 kJ) | ||
| Calories from fat | 17.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.99g | 10% | |
|---|---|---|---|
| Cholesterol | 3.21mg | 3% | |
| Sodium | 14.08mg | 2% | |
| Potassium | 111.62mg | 8% | |
| Total Carbs | 8.65g | 9% | |
| Sugars | 2.86g | 36% | |
| Dietary Fiber | 1.47g | 19% | |
| Protein | 0.51g | 3% | |
| Vitamin C | 6.6mg | 35% | |
| Vitamin A | 0.5mg | 52% | |
| Iron | 0.5mg | 9% | |
| Calcium | 19.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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