Directions:
- Peel potatoes and put in a bowl of cold water. Scoop as many balls from potatoes as possible, transferring them to another bowl of cold water as cut. Drain potato balls, then parboil in boiling salted water 5 minutes. Drain in a colander and air-dry 2 minutes.Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté potatoes, shaking skillet frequently, until golden, 10 to 12 minutes. Season with salt and transfer to a serving bowl with a slotted spoon.
- Cooks' note: Potatoes may be parboiled 1 day ahead and cooled, then chilled, covered. Bring to room temperature before sautéing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.49 Kcal (961 kJ) | ||
| Calories from fat | 9.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.08g | 2% | |
|---|---|---|---|
| Cholesterol | 2.86mg | 1% | |
| Sodium | 31.89mg | 1% | |
| Potassium | 1247.44mg | 27% | |
| Total Carbs | 47.62g | 16% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 6.82g | 14% | |
| Vitamin C | 18.1mg | 30% | |
| Iron | 2.3mg | 13% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 100.62 Kcal (421 kJ) | ||
| Calories from fat | 4.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 2% | |
|---|---|---|---|
| Cholesterol | 1.25mg | 1% | |
| Sodium | 13.98mg | 1% | |
| Potassium | 546.93mg | 27% | |
| Total Carbs | 20.88g | 16% | |
| Sugars | 0.99g | 9% | |
| Dietary Fiber | 1.99g | 18% | |
| Protein | 2.99g | 14% | |
| Vitamin C | 8mg | 30% | |
| Iron | 1mg | 13% | |
| Calcium | 18mg | 4% | |
* 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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