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Add a photoServings: 2
Ingredients
- 2 tsp extra virgin olive oil or possibly vegetable oil
- 10 ounce red potatoes cut in 1" slices
- 1/2 c. lowfat chicken broth
- 1 Tbsp. lemon juice
- 1 tsp grated lemon rind
- 1 tsp fresh parsley minced
- 1 x clove garlic chopped
- 1/8 tsp pepper
Directions
- 1 In 12-inch nonstick skillet heat oil; arrange potatoes in a single layer in skillet and cook over medium-high heat till bottoms are browned, 3 to 4 min. Turn potatoes over and cook till other sides are browned, 3 to 4 min.
- 2 Add in remaining ingredients to skillet and stir to combine. Reduce heat to low, cover, and let cook till potatoes are tender, about 5 min. Serve hot or possibly chilled.
- NOTES : This dish is good to take on picnics.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 2 servings | |
| Calories 146 | |
| Calories from Fat 42 | 29% |
| Total Fat 4.81g | 6% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 241mg | 10% |
| Potassium 683mg | 20% |
| Total Carbs 23.99g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.75g | 1% |
| Protein 3.14g | 5% |
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