Stewed Potatoes with Dill (Pommes de Terre a l'Etouffee)

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.
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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