Directions:
- Heat oven to 375°F.
- Halve potatoes lengthwise and place them, cut side up, directly on the oven rack. Roast until the entire cut surface of the potatoes has a golden-brown crust and the tip of a paring knife easily pierces the underside, about 45 minutes. Let potatoes cool until they are easy to handle, then cut them into large dice; you should have about 8 cups.
- Melt butter with oil in a heavy sauté pan over medium-high heat. When mixture foams, add bell pepper and shallots. Continue cooking until vegetables are softened and edges are beginning to color, about 3 minutes.
- Add potatoes, tossing to coat, and cook until heated through, about 6 to 8 minutes. Turn them only once or twice so that they have a chance to get crisp. Liberally season potatoes with salt and pepper, and toss with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.95 Kcal (741 kJ) | ||
| Calories from fat | 111.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.35g | 19% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 7.39mg | 0% | |
| Potassium | 359.23mg | 8% | |
| Total Carbs | 15.83g | 5% | |
| Sugars | 4.16g | 17% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 2.21g | 4% | |
| Vitamin C | 37.7mg | 63% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 10.9mg | 60% | |
| Calcium | 26mg | 3% | |
| Amount Per 100 g | |||
| Calories | 136.62 Kcal (572 kJ) | ||
| Calories from fat | 85.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 19% | |
|---|---|---|---|
| Cholesterol | 15.71mg | 7% | |
| Sodium | 5.71mg | 0% | |
| Potassium | 277.34mg | 8% | |
| Total Carbs | 12.22g | 5% | |
| Sugars | 3.21g | 17% | |
| Dietary Fiber | 1.61g | 8% | |
| Protein | 1.71g | 4% | |
| Vitamin C | 29.1mg | 63% | |
| Vitamin A | 0.5mg | 23% | |
| Iron | 8.4mg | 60% | |
| Calcium | 20.1mg | 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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