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| INGREDIENTS |
| 1 - 1/2 lb |
scrubbed, halved small new potatoes |
| 2 tbsp |
olive oil |
| 1 tbsp |
fresh chopped chives |
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salt and pepper to taste |
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| RECIPE |
- Boil potatoes in large saucepan of salted water until fork tender; drain and set aside.
- Heat olive oil in large nonstick skillet over medium heat; add potatoes and cook 10 minutes, stirring a couple of times to keep things moving.
- Continue cooking until potatoes start to brown; remove to bowl and toss with chives and salt and pepper to taste.
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| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
159 |
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| Total Fat |
6 g |
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| Sodium |
6 mg |
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| Total Carbohydrates |
22 g |
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| Fiber |
3 g |
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| Protein |
4 g |
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