|Butter||60 Milliliter (4 Tablespoon)|
|Fresh white breadcrumbs||60 Milliliter (4 Tablespoon)|
|Parsley||30 Milliliter, minced (2 Tablespoon)|
Scrub the new potatoes and do not peel.
Wash and peel old potatoes.
Melt the butter in a heavy metal frying pan, just big enough to hold the potatoes, all in one layer.
Put in the potatoes, cover the pan and cook over low heat, turning the potatoes several times during the cooking, cook until they are golden all over.
Add the breadcrumbs and shake the pan over medium heat until the breadcrumbs absorb the butter and become crisp.
This will take just a few minutes.
If you like coarse salt with your potatoes, replace the breadcrumbs with 1 teaspoon (5 mL) coarse salt and proceed the same way.
Serving size: Complete recipe
Calories 1666 Calories from Fat 457
% Daily Value*
Total Fat 52 g80.2%
Saturated Fat 31.6 g158.2%
Trans Fat 0 g
Cholesterol 129 mg43%
Sodium 515.1 mg21.5%
Total Carbohydrates 287 g95.7%
Dietary Fiber 32.9 g131.5%
Sugars 13.7 g
Protein 34 g67.9%
Vitamin A 81.1% Vitamin C 521%
Calcium 31.3% Iron 82.8%
*Based on a 2000 Calorie diet