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.