Skillet Asian Potatoes
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
Yukon Gold potatoes -- thinly sliced |
|
2 |
large |
cloves garlic -- thinly sliced into matchsticks |
|
1 |
inch |
ginger root -- thinly sliced into matchsticks |
|
2 |
tablespoons |
low sodium soy sauce -- divided |
|
3 |
tablespoons |
unsalted butter -- divided |
|
2 |
teaspoons |
Lawry's Asian Seasoning -- divided |
|
1/4 |
cup |
water |
| Heat two tablespoons butter in large skillet. Take off heat. Arrange half of the potatoes in an even layer across the frying pan. Sprinkle garlic, ginger, 1 tablespoon soy sauce, and one teaspoon seasoning over potatoes. Arrange rest of potatoes over garlic and ginger. Sprinkle with remaining soy sauce and seasoning and dot with remaining butter. Pour water over potatoes. Cover and cook on medium for 8 to 10 minutes. Remove lid and turn potatoes over. Cook until remaining potatoes brown lightly. Notes : Use a mandolin to slice the potatoes. |
| Makes 4 servings. |
| Per Serving: 193 Calories; 9g Fat (40.9% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 466mg Sodium. Exchanges: 1 Vegetable; 1 1/2 Fat. |