Ingredients

  • 6 small new red, waxy potatoes, about 1 1/2 pounds
  • 2 tablespoons butter
  • 1 small onion, halved and thinly sliced, about 1 cup
  • 1 bay leaf
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 1 ½ cups chicken broth
  • 1 tablespoon finely chopped dill
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      235 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 6 grams protein; 17 milligrams cholesterol; 143 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Rinse and drain the potatoes well. Do not peel. Cut them in quarter-inch-thick slices. There should be about four cups.
  2. Heat the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the potato slices, bay leaf, salt, pepper and broth.
  3. Bring to a simmer. Cover tightly and cook slowly about five minutes.
  4. Uncover and cook until the liquid is evaporated. Serve sprinkled with the chopped dill.

10 minutes

Dining and Cooking