Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a tablespoonful of butter has melted in the pan
- a tablespoonful of parsley
- salt
- pepper
Directions
Boil the potatoes with their jackets on and allow them to cool in order to have them solid. Peel and cut into slices about a quarter of an inch thick ; slice an ordinary sized onion for half a dozen potatoes. As soon as a tablespoonful of butter has melted in the pan, and the onion begun to color, put in the slices of potatoes. Stir them a little. Season with salt and pepper. Fry the potatoes until they are a golden brown, and then chop up a tablespoonful of parsley and sprinkle it over them just before taking them out.