| |
| INGREDIENTS |
| 1 tbsp. |
extra virgin olive oil
|
| 2 tsp. |
unsalted butter (divided)
|
| 1 c. |
chopped red onion |
| 2 |
large garlic cloves, minced
|
| 3 |
medium red potatoes, boiled with skin, chilled and diced into ½ inch cubes – (about 4 cups) |
| ¾ tsp. |
salt |
| ¼ tsp. |
red pepper
|
| ¼ c. |
chopped parsley (preferably Italian) |
| 2 tbsp. |
chopped chives |
|
|
|
| RECIPE |
- Heat oil and 1 teaspoon butter in large nonstick skillet over medium-high heat. Sauté onion for 3 minutes; add garlic and sauté for an additional 1 minute.
- Add potatoes and cook until slightly brown (about 5 minutes).
- Remove from heat and stir in remaining butter; sprinkle with salt and red pepper, parsley, and chives.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
2/3 cup
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
120 |
|
| Total Fat |
4 g |
|
| Sodium |
300mg |
|
| Total Carbohydrates |
19 g |
|
| Fiber |
2 g |
|
| Protein |
3 g |
|
|
|
