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