** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Place potatoes in a large pan; cover with cold water.
2. Bring to a boil; cook 10 minutes. Plunge potatoes into cold water to stop cooking.
3. When cool enough to handle, peel and discard skin.
4. Cut potatoes into thick slices or chunks; refrigerate.
5. (If desired, this can be done the day before).
6. In a large nonstick skillet, melt margarine.
7. Add brown sugar, water, salt, and ginger. Bring to a simmer; add half of potato slices in one layer.
8. Cook at a slow boil over medium heat until potatoes are brown and crisp around edges.
9. Turn; brown other side. With a slotted spoon, transfer potatoes to a platter; reserve in a warm place near the stove.
10. Add remaining potatoes to skillet; cook as the first batch.
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Dietary Notes:
This recipe is very low-sodium with 99.63mg per serving, low-fat with 0.13g per serving, low-saturated fat with 0.13g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 279% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Natural Sweeteners allergies.
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