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Crispy Potatoes

Crispy Potatoes
 

A quick simple preparation for a potato side.


Serves 2.
  • 3 medium redskin or other boiling potatoes, washed and halved (about 8 - 10 ounces total)
  • olive oil
  • minced chives

Boil the potatoes in salted water until just fork tender. Cool and slice a little less than 1/4" thick. Pat dry.

In a small sauté pan heat 1/8" olive oil until hot but not smoking - about 370º. Place potatoes in the oil in batches, in a single layer. Don't let slices touch each other. Adjust heat to keep it around about 370º.  Sauté until brown on one side, then turn and sauté until brown on the other side. Drain on a rack and pat dry with paper towels. Season with salt and toss in minced chives.

Nutritional Estimate 2 Servings. Per serving: 105 Calories; 10 g Total Carbs; 1 g Dietary Fiber; 1 g Sugars; 7 g Fat; 0 mg Cholesterol; 3 mg Sodium; 1 g Protein. Weight Watchers: 3 points.

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