Directions:
- Place potatoes ina large pot. Add enough water to cover bring to boil.
- Cover partially and cook until potatoes are just tender but still hold their shape, about 15 minutes.
- Drain and cool. Cover and refrigerate at least 4 hours or overnight.
- Cut potatoes in half.
- Melt butter in very large skillet over medium-high heat. Add potatoes; cover skilelt and cook until potatoes brown, stirring occasionally, about 10 minutes.
- Season generously with salt and pepper.
- Add dill; toss to coat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.74 Kcal (765 kJ) | ||
| Calories from fat | 64.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.19g | 11% | |
|---|---|---|---|
| Cholesterol | 19.08mg | 6% | |
| Sodium | 31.67mg | 1% | |
| Potassium | 776.94mg | 17% | |
| Total Carbs | 27.22g | 9% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 3.49g | 7% | |
| Vitamin C | 15.4mg | 26% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.7mg | 10% | |
| Calcium | 19.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 102.04 Kcal (427 kJ) | ||
| Calories from fat | 36.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 11% | |
|---|---|---|---|
| Cholesterol | 10.66mg | 6% | |
| Sodium | 17.69mg | 1% | |
| Potassium | 433.86mg | 17% | |
| Total Carbs | 15.2g | 9% | |
| Sugars | 0.95g | 7% | |
| Dietary Fiber | 1.9g | 14% | |
| Protein | 1.95g | 7% | |
| Vitamin C | 8.6mg | 26% | |
| Iron | 1mg | 10% | |
| Calcium | 10.8mg | 2% | |
* 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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