Theodore Roosevelt's Pan-Fried Christmas Potatoes
Created by dienia b on July 3, 2024
- Servings: 12
- Prep Time: 15m
- Cook Time: 45m
- Recipe #43090
Ingredients
- 1/4 cup oil
- 1 teaspoon fresh rosemary
- 2 teaspoons fresh thyme
- 1/2 teaspoon cayenne pepper
- 3 pounds potatoes, unpeeled, chopped (10)
- 1 cup onion, chopped
- 1 tomato, chopped
- 4 green onions, chopped
- 2 cloves garlic, chopped
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
How to Make
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Step 1: Combine the oil, rosemary, thyme, cayenne, and potato chunks in a medium saucepan over medium heat and cook 10 minutes, until the oil is hot and the potatoes have begun to soften.
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Step 2: Add the onion, tomato, green onions, garlic, and butter and stir until thoroughly mixed.
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Step 3: Cook for 10 more minutes.
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Step 4: Remove the pan from the heat and add salt and pepper to taste.
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Step 5: Drain off any excess oil and serve the potatoes piping hot.
Nutritional Facts
- Serving Size: 1 (152.3 g)
- Calories 135.6
- Total Fat - 5.7 g
- Saturated Fat - 1.3 g
- Cholesterol - 2.5 mg
- Sodium - 223.7 mg
- Total Carbohydrate - 19.9 g
- Dietary Fiber - 3.3 g
- Sugars - 2.3 g
- Protein - 2.2 g
- Calcium - 17.6 mg
- Iron - 0.8 mg
- Vitamin C - 13.2 mg
- Thiamin - 0.1 mg