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