Cracked Potatoes
27 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 198 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 28 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 343 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 13 |
| vit A | 2 |
| vit C | 37 |
| folate | 9 |
Ingredients
- 2 lb tiny new red potatoes
- 1/4 cup olive oil
- 1/4 cup wine vinegar
- 2 tbsp coriander seeds, crushed
- 3/4 tsp salt
- 3/4 tsp pepper
- 1/3 cup chopped Italian parsley
- 2 tbsp capers, rinsed
- 1 tbsp grated lemon rind
- 2 tbsp lemon juice
Preparation
Using meat pounder or bottom of pan, crack potatoes slightly without breaking. In large saucepan, heat oil over medium-low heat. Add potatoes; cover and cook, shaking pan often, for 15 minutes.
Stir in vinegar, coriander seeds, salt and pepper; cook, covered, for 20 minutes or until potatoes are tender. Stir in parsley, capers and lemon rind and juice.
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