New Potatoes With Garlic, Parsley & Lemon - Pan-fried
Recipe: #24763
August 27, 2016
Categories: Side Dishes, Potatoes, Australian, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"Another recipe find from the Sydney Market. This was enjoyed by the whole family, such fresh flavours and this makes for a wonderful side to almost anything."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (174.7 g)
- Calories 205.2
- Total Fat - 11 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 26 mg
- Total Carbohydrate - 25 g
- Dietary Fiber - 3.9 g
- Sugars - 2 g
- Protein - 2.8 g
- Calcium - 23.5 mg
- Iron - 1 mg
- Vitamin C - 17.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place potatoes into a large saucepan of water, cover and bring to the boil. Reduce heat and gently boil, uncovered, for 8-10 minutes - ONLY - until just tender - remove from heat and then drain, refresh in cold water and halve potatoes lengthways and set aside.
Step 2
Heat the oil in a large non-stick frying pan over medium-high heat and add the potatoes and cook, turning occasionally, for 5–6 minutes until golden. Add the green onions, garlic, lemon juice and add half the chopped parsley and season with pepper to taste and gently toss to combine.
Step 3
Spoon into a serving bowl, sprinkle with remaining parsley and serve with lemon wedges.
Tips
No special items needed.
4 Reviews
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