Potatoes with Black Pepper
Yield
4 servingsPrep
25 minCook
15 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
potatoes
boiled, cooled and diced |
|
| 4 | tablespoons |
vegetable oil
|
|
| ¾ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
black pepper
freshly ground |
|
| 2 | tablespoons |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
potatoes
boiled, cooled and diced |
|
| 6E+1 | ml |
vegetable oil
|
|
| 3.8 | ml |
salt
|
|
| 7.5 | ml |
black pepper
freshly ground |
|
| 3E+1 | ml |
cilantro
chopped |
|
Directions
Heat oil in a large skillet over medium heat.
When hot, put in potatoes and stir-fry them for a minute or so.
Sprinkle in the salt.
Cover and let the potatoes heat through gently for 5 minutes, reducing heat as necessary.
Add pepper and mix gently.
Cook for a few more minutes, stirring every now and then.
Sprinkle in the cilantro, mix and serve.
