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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (397g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon seasoning salt |
||
| Calories 340 | ||
| Calories from Fat 66 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.3g | 11% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 23mg | 0% | |
| Potassium 1722mg | 49% | |
| Total Carbohydrate 62.1g | 20% | |
| Dietary Fiber 6.7g | 26% | |
| Sugars 5.3g | ||
| Protein 7.3g | 14% | |
Ingredients
- 2 tablespoons vegetable oil
- 4 large red potatoes, cut into thin wedges
- 1/2 cup chopped onion
- 1 1/4 teaspoons garlic powder
- 1 teaspoon seasoning salt
- 3/4 teaspoon pepper
- 1/2 teaspoon sugar
Directions
1
In large skillet, heat oil.2
Add potatoes, onion, garlic powder, seasoned salt, pepper, and sugar.3
Cook uncovered over medium heat for 25 to 30 minutes or until potatoes are tender and browned.4
Sprinkle with chopped fresh parsley.
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- Course > Soups
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: JuliJ
On Oct 9, 2008
These were simple, but tasty. I followed the recipe exactly. Like another reviewer, I found the onions crusted to the bottom of the pan; however, I think this just reflects the fact that my old pan has seen much better days. They still ended up being really tasty. I will make these again. Thanks for posting!
From: caromello
On Jun 10, 2008
This was really yummy. But did anyone else have a problem with the onions burning and crusting the bottom of the pan before the potatoes were done cooking? I added some water and let the pan deglaze (helping to steam the potatoes a bit). I'm sure this changed the consistency of the intended final product, but the potatoes came out delicious nonetheless.
From: Chef #595778
On Dec 7, 2007
Delicious! I prepared them exactly as you suggested and they were perfect. My husband loved them so much he started eating mine too. Thanks for a great recipe, I will be making these all the time. Anne
From: MizzNezz
On Mar 8, 2002
Made these last night to go with broiled chicken. Perfect side dish! Cut the recipe in half for the two of us, and used fresh garlic, 1 T, and sprinkled a little basil with the parsley on the finished dish. Very good!! Will make this again.
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