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Ingredientes
- 4 lrg Potatoes
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Unsalted butter
- 1/4 c. Flat leaf parsley, minced
Direcciones
- Using a vegetable baller, scoop out pcs of potato about the size of hazelnuts. Keep covered with cool water till ready to cook.
- Drain the potato balls on a paper towel. Heat the extra virgin olive oil in a saute/fry pan over medium heat. Add in the potato balls and saute/fry till they start to brown, about 12-15 min. Add in the butter and saute/fry an additional 4-5 min.
- Toss with minced parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 4 servings | |
| Calories 300 | |
| Calories from Fat 87 | 29% |
| Total Fat 9.91g | 12% |
| Saturated Fat 2.84g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 19mg | 1% |
| Potassium 1186mg | 34% |
| Total Carbs 48.58g | 13% |
| Dietary Fiber 6.2g | 21% |
| Sugars 2.19g | 1% |
| Protein 5.73g | 9% |
