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Ingredients
- 2pounds small white creamer or Yukon Gold potatoes, washed
- Sel gris or sea salt, to taste
- 3tablespoons unsalted butter
- 1tablespoon chopped flat-leaf parsley
- Fleur de sel, to taste
Nutritional analysis per serving (4 servings)
251 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 5 grams protein; 554 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes in a large pot. Cover with 2 inches of water, and season with about 1½ tablespoons sea salt. Bring to a boil, and cook until the potatoes are just tender, 15 to 20 minutes. Drain.
- Step 2
In a large saute pan, melt the butter over medium-high heat. Add the potatoes, and saute, shaking the pan from time to time, until the potatoes are browned in patches, 10 to 12 minutes. Using a slotted spoon, transfer them to a serving bowl. Sprinkle with parsley, and serve, passing a small dish of fleur de sel at the table.
Private Notes
Comments
Easily dealt with the occasional dryness of some potatoes. Excellent accompaniment to NYT recipe, Chicken Paillard with Curried Oyster Mushrooms.