April 8th, 2012
Recipe courtesy of www.newscanada.com.
In 12 (30 cm) deep skillet, heat 2 tbsp oil over medium-high heat; add potatoes and toss quickly in oil to coat; cook 5-6 minutes or until slightly browned, shaking the pan and turning occasionally. Remove from skillet and cover to keep warm. Heat remaining 2 tbsp oil in same skillet; sauté mushrooms and onion for 4-5 minutes or until slightly browned. Stir in garlic and tarragon; cook 1 minute. Lower heat and return potatoes to skillet with mushrooms; cover and cook 3-5 min or until tender, shaking the pan or turning vegetables occasionally. Stir in salt and pepper and parsley.
Nutrients per serving: 160 calories, 9 g fat, 4 g protein, 17 g carbohydrates, 3 g fibre. Good source of vitamin B6, riboflavin and folic acid.