Preppy Kitchen · by John Kanell
Boiled Potatoes Recipe
NUTRITION · PER SERVING25M COOK
CAL 8%·PRO 4%
CARBS 16G41% OF CAL
3G FIBER0G ADDED0G INTRINSIC12G OTHER1G TOTAL SUGAR
FAT 9G50% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender boiled potatoes tossed with butter, olive oil, and fresh parsley. A simple, quick side dish for weeknight meals.
sideamericangluten freevegetarian
View the full recipe on Preppy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1½ pounds small potatoes ((yukon gold, red skin, etc.) (675g))
- 2 teaspoons salt (plus more to taste)
- 2 tablespoons olive oil
- 1 tablespoon butter
- ¼ teaspoon ground black pepper (plus more to taste)
- 1 tablespoon chopped parsley
At a glance
PER SERVING · TIME 25M
CAL 8%·PRO 4%
CARBS 16G41% OF CAL
3G FIBER0G ADDED0G INTRINSIC12G OTHER1G TOTAL SUGAR
FAT 9G50% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1607mg
- Total sugar
- 1g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 25mg
- Calcium
- 54mg
- Iron
- 0.64mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1607MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.