Pan Roasted Potatoes

3½ pounds small red new potatoes, cut into 1-inch pieces 1cup chicken broth, reduced-sodium 3sprigs fresh rosemary, finely chopped 3tablespoons extra virgin olive oil 2tablespoons chopped fresh parsley, divided 2garlic cloves, finely chopped ½small shallot, finely chopped 1tablespoon lemon zest 1teaspoon kosher salt ¼ teaspoon freshly ground black pepper

Nutritional information per serving: Calories 136 (25% from fat) • carb. 23g • pro. 3g • fat 4g • sat. fat 1g • chol. 1mg • sod. 231mg • calc. 18mg • fiber 2g

1.Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 300ºF. Add potatoes, stock and rosemary. Cover and cook until almost tender, about 12 minutes. 2.Remove lid and cook until almost all of the liquid has evaporated. Raise heat to 425°F and add oil to coat. Brown potatoes for about 3 to 5 minutes. 3.Add 1 tablespoon of the parsley, garlic, shallot, zest, salt and pepper. Sauté for 4 to 5 minutes. 4.Cover and turn Skillet off. Let sit for 1 to 2 minutes. 5.To serve, garnish with remaining parsley.