Yields
Makes 12 servings
Ingredients
- 3-½pounds small red new potatoes
- 1 cup chicken stock, nonfat, low-sodium
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly chopped parsley
- 1 tablespoon minced garlic
- 1 tablespoon lemon zest
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper.
Nutritional information
Nutritional information per serving:Calories 127 (16% from fat) • carb. 24g • pro. 4g • fat 2g • sat. fat 0g• chol. 0mg • sod. 172mg • calc. 64mg. • fiber 5g
Instructions
- Preheat Cuisinart™ Electric Skillet to 300°F.
- Add potatoes and stock; cover and cook until almost tender, and most of the water has evaporated, 15-18 minutes depending on size.
- Lower heat to 200°F; add olive oil, one tablespoon parsley, garlic, lemon zest, salt and pepper.
- Toss to combine and cook 1-2 minutes. Do not let garlic burn.
- To serve, garnish with remaining parsley.