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    You are in: Home / Recipes / Pan-Browned Potatoes With Red Pepper and Whole Garlic Recipe
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    Pan-Browned Potatoes With Red Pepper and Whole Garlic

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 02, 2006

      This was really great! A lot like how I do hash browns (minus the onion). Loved the crispy, tender, garlicky textural/flavour thing that was happening.

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    • on August 11, 2006

      We really enjoyed this recipe! I used Yukon Gold potatoes and I did boil them for about 5 minutes first. Otherwise, I made as posted. The flavor is great and I'll be using this recipe many times! Thanks for posting!

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    • on August 08, 2006

      Great tasting recipe that was simple to do. I cooked mine for probably about 40 minutes while preparing bacon, eggs and toast to go along with it. I cooked them in a non stick pan and stirred them more during the beginning. I know why these are your DH's favorite potatoes as my DH took one bite and said "these are keepers!". Thanks for sharing your recipe lazyme!

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    • on August 05, 2006

      This was really easy to make. I also did not peel the potatoes. I found that they started to burn a little bit, so I added a little water to the pan. The water seemed to help the potatoes cook a little quicker and deglazing the pan this way added all the flavor from the little bits on the pan to the potatoes.

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    Nutritional Facts for Pan-Browned Potatoes With Red Pepper and Whole Garlic

    Serving Size: 1 (283 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 258.5
     
    Calories from Fat 64
    24%
    Total Fat 7.1 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 16.1 mg
    0%
    Total Carbohydrate 45.1 g
    15%
    Dietary Fiber 6.0 g
    24%
    Sugars 3.5 g
    14%
    Protein 5.5 g
    11%

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