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Skillet-Roasted Potatoes w/ Lemon & Mint

Source of Recipe

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Skillet-Roasted Potatoes w/ Lemon & Mint (2)

Cooking Light - May 2000 - Jean Kressy,
2 servings (serving size: about 1 cup)

Ingredients:
2 cups (1/2-inch) diced baking potato
1 teaspoon butter or stick margarine
1 teaspoon olive oil
2 teaspoons chopped fresh mint
1 teaspoon grated lemon rind
1/8 teaspoon salt
Dash of black pepper

Preparation:
Place the diced potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 5 minutes; drain and cool.

Heat the butter and olive oil in a large nonstick skillet over medium-high heat. Add the potatoes, and cook for 10 minutes or until potatoes are golden brown. Add the chopped mint and remaining ingredients, and toss to coat.

One serving equals: Calories 223 (Calories from fat 17 %); Fat 4.3 g (Satfat 1.6 g, Monofat 2.2 g, Polyfat 0.3 g); Protein 3.8 g; Carbohydrate 43.1 g; Fiber 3.1 g; Cholesterol 5 mg; Sodium 180 mg