Lemon Potatoes Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Olive or vegetable oil,
10 ounce: Red potatoes, cut in 1/4"
Slices,
1/2 cup: Canned ready to serve,
Reduced sodium chicken broth,
1 tbsp: Lemon juice,
1 tsp: Grated lemon peel,
1 tsp: Chopped fresh parsley,
1: Garlic clove, minced
1/8 tsp: Pepper,
Directions:
In a 12-inch nonstick skillet heat oil; arrange potatoes in a single
layer in skillet and cook over medium-high heat until bottoms are
browned, 3 to 4 minutes. Turn potatoes over and cook until other
sides are browned, 3 to 4 minutes.
Add remaining ingredients to skillet and stir to combine. Reduce heat
to low, cover, and let cook until potatoes are tender, about 5
minutes. Serve warm or chilled.
Each serving: 1 Fat, 1 Bread Source: Weight Watchers "Simply Light
Cooking" Typed by Koula Smith
Source from luhu.jp
layer in skillet and cook over medium-high heat until bottoms are
browned, 3 to 4 minutes. Turn potatoes over and cook until other
sides are browned, 3 to 4 minutes.
Add remaining ingredients to skillet and stir to combine. Reduce heat
to low, cover, and let cook until potatoes are tender, about 5
minutes. Serve warm or chilled.
Each serving: 1 Fat, 1 Bread Source: Weight Watchers "Simply Light
Cooking" Typed by Koula Smith
Source from luhu.jp