Healthy Sauteed Potatoes

• Healthy Eating

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• Diet

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• Fat

Potatoes are a cost-efficient and delectable understudy for breakfast, lunch or dinner. When saute, potatoes crisp on their exteriors, but their interiors remain downy. With proper season, saute potatoes make a delicious side cup of tea. If you use besides a lot vegetable oil or butter, this delectable side is barely healthier than common debris food. however, with the right modifications to sauteed potatoes, they ’ re a healthy addition to about any meal.

Ingredients

To saute potatoes and prevent them from sticking to the frying pan, you need to use adipose tissue. Your choices are anoint, butter or margarine. olive petroleum goes well with potatoes ; it contains 40 calories, 4.5 grams of adipose tissue, 0.5 grams of saturated fatten and no cholesterol per teaspoon. Butter adds richness to sauteed potatoes ; 1 teaspoon has 34 calories, 4 grams of fatten, 2.5 grams of saturated fat and 10 milligrams of cholesterol. Margarine is a healthier option than butter, provided you use the soft variety in a bathtub, not trans-fat laden stick margarine, according to MayoClinic.com. Margarine still makes potatoes richer, and it has 33 calories, 3.75 grams of fat, 0.7 grams of impregnate fatty and no cholesterol in 1 teaspoon. Any of the fats will work to saute potatoes, but olive petroleum has the lowest amount of saturated fat and the most complementary taste.

Seasoning

saute potatoes are best with seasonings that enhance their natural flavor. Parsley is a simpleton seasoning that brightens the relish of saute potatoes. fresh parsley is ideal, but dried works, besides. A scattering of grind white or total darkness pepper adds scavenge zest to the potatoes. Crushed crimson capsicum or cayenne pepper adds depth of spirit and a bite of heating system. other strong seasonings include gamboge juice, oregano, onion gunpowder and minced garlic. For the most mighty tone, toss seasonings with the sliced potatoes before you add them to the frying pan.

Sauteing

Potatoes saute promptly and cook evenly if you cut them in thin, uniform slices or chunks. ideally, they should not be more than 1/4-inch thick to ensure the potatoes finish cooking before they burn. Once the season, sliced potatoes are cooking in the hot oil, butter or margarine, you must stir them constantly to keep them from sticking. You shouldn ’ t need more than 1 teaspoon of fat. If a potato slice sticks to the frying pan, don ’ metric ton scratch it off immediately. Allowing the cling potato to continue cooking for a few minutes will help it lift off the frying pan without breaking apart.

nutritional information

One serve of saute potatoes is about 1/2 cup in bulk. In a helping of saute potatoes made from red potatoes, olive oil, garlic, parsley and reason black capsicum, you take in about 125 calories. Each serving besides contains 4.5 grams of fat, no cholesterol and about 3 grams of dietary fiber. The lapp potatoes made with margarine would have 118 calories and 3.75 grams of fatty. If you used butter, the calorie content is 119 and the fat contentedness is 4 grams. References

• MayoClinic.com: Butter vs. Margarine
• U.S. Department of Agriculture: National Nutrient Database for Standard Reference

Writer Bio Serena Styles is a Colorado-based writer who specializes in health, fitness and food. Speaking three languages and working on a fourth, Styles is pursuing a Bachelor ‘s in Linguistics and preparing to travel the world. When Styles is n’t writing, she can be found hike, cooking or working as a certify dietician.