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Ingredients
- 1 lb Red potatoes
- 2 tsp Extra virgin olive oil
- 1 c. Defatted, low-salt chicken stock
- 1 c. Frzn tiny peas
- 2 Tbsp. Fresh dill, minced (or possibly 2 ts dry) Salt and pepper to taste
Directions
- Wash potatoes and cut into 2-inch pcs. On high heat, heat 1 tsp. extra virgin olive oil in a nonstick saucepan large sufficient to hold potatoes in one layer. Saute/fry potatoes 1 minute. Add in chicken stock, bring to a boil, cover, lower heat to medium and simmer 15 min. (if pan becomes dry, add in 1/4 c. more chicken stock) Add in peas and dill and cook another minute or possibly two, till potatoes are cooked through. Add in second tsp. extra virgin olive oil, salt and pepper to taste. Toss well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 2 servings | |
| Calories 424 | |
| Calories from Fat 50 | 12% |
| Total Fat 5.73g | 7% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 97mg | 4% |
| Potassium 2388mg | 68% |
| Total Carbs 65.35g | 17% |
| Dietary Fiber 16.1g | 54% |
| Sugars 15.53g | 10% |
| Protein 32.48g | 52% |
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