Easy peasy lemon squeezie...this is a quick and easy side dish that can be made with pretty much anything. I might even try it with fresh thyme. The frost missed us this week so I still have my herbs on the deck!
1 1/2lb. russet potatoes, peeled and cut into 1 inch cubes
1/4 vegetable oil (I might swap in olive oil here simply because I like the flavor better)
1 tsp. dried thyme
salt and black pepper to taste
Boil potatoes in salted water for 5 minutes, drain well.
Heat oil in large non stick skillet over medium high heat. Add parboiled potatoes and saute 5 minutes without stirring. Stir and cook another 7 minutes until golden.
Season with thyme, salt, and pepper.
Per cup: 192 calories, 5g. fat, 0mg cholesterol, 410mg. sodium, 34g. carbs, 4g. fiber, 3g. protein.
Subscribe to:
Post Comments (Atom)
-
This is another recipe from Taste of Home Feb/Mar 2024 issue. I did my own spin on it. I’ll note where I made changes. 24oz. frozen bread...
-
I was home last Tuesday prepping the pasta salad I was taking to my sister's July 4th celebration when I saw this on a rerun of the Rac...
-
It only seems fitting to add a recipe giving homage to NASCAR's home state as a watch this weeks installment of the Sprint Cup circuit. ...
No comments:
Post a Comment