Yield: 2 Servings
Measure | Ingredient |
---|---|
2 teaspoons | Olive or vegetable oil |
10 ounces | Red potatoes, cut in 1/4\" |
\N \N | Slices |
½ cup | Canned ready to serve |
\N \N | Reduced sodium chicken broth |
1 tablespoon | Lemon juice |
1 teaspoon | Grated lemon peel |
1 teaspoon | Chopped fresh parsley |
1 \N | Garlic clove, minced |
⅛ teaspoon | Pepper |
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