Directions:
- Peel potatoes and quarter.
- In a saucepan cover potatoes with cold salted water by 1 inch and simmer 15 minutes, or until just tender.
- Drain potatoes in a colander and let stand 5 minutes.
- Finely chop white and light green parts of scallions. Finely chop parsley.
- In saucepan heat oil and chopped scallions over moderate heat until oil begins to sizzle and add potatoes.
- With a fork lightly crush potatoes into scallion oil (do not mash completely). Season potatoes with salt and pepper and stir in parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.78 Kcal (1364 kJ) | ||
| Calories from fat | 267.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.68g | 46% | |
|---|---|---|---|
| Sodium | 16.66mg | 1% | |
| Potassium | 414.26mg | 9% | |
| Total Carbs | 13.76g | 5% | |
| Sugars | 0.98g | 4% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 2.33g | 5% | |
| Vitamin C | 20.8mg | 35% | |
| Iron | 1.3mg | 7% | |
| Calcium | 35mg | 3% | |
| Amount Per 100 g | |||
| Calories | 290.25 Kcal (1215 kJ) | ||
| Calories from fat | 237.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.44g | 46% | |
|---|---|---|---|
| Sodium | 14.85mg | 1% | |
| Potassium | 369.08mg | 9% | |
| Total Carbs | 12.26g | 5% | |
| Sugars | 0.87g | 4% | |
| Dietary Fiber | 1.7g | 8% | |
| Protein | 2.08g | 5% | |
| Vitamin C | 18.5mg | 35% | |
| Iron | 1.2mg | 7% | |
| Calcium | 31.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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