Lemon potatoes

Yield: 2 Servings

Measure Ingredient
2 teaspoons Olive or vegetable oil
10 ounces Red potatoes, cut in 1/4"
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

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