Lemon potatoes (ww)

2 Servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil; or vegetable oil
10 ounces Red potatoes; cut into 1/4-inch-thick slices
½ cup Chicken broth
1 tablespoon Lemon juice
1 teaspoon Grated lemon peel
1 teaspoon Fresh parsley; chopped
1 Clove garlic; minced
⅛ teaspoon Pepper

Directions

1 In 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.

2 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.

Note: This dish is good to take on picnics.

PER SERVING; 165 CALORIES; 4 G PROTEIN; 5 G FAT; 27 G CARBOHYDRATE; 10 MG CALCIUM; 190 MG SODIUM (if using low sodium canned chicken broth); 0 MG CHOLESTEROL; 2 G DIETARY FIBER

Typos by Brenda Adams <adamsfmle@...>;mc post 7/24/97 Recipe by: Simply Light Cooking, Weight Watchers Posted to MC-Recipe Digest V1 #688 by Badams <adamsfmle@...> on Jul 24, 1997

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