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2 teaspoon Olive Oil
10 ounce Potatoes, Red Sliced
½ cup Chicken Broth
1 tablespoon Lemon Juice
1 teaspoon Lemon Zest
1 teaspoon Parsley, Fresh Chopped
1 Garlic Clove, Minced
1 dash Pepper
In a 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.
Stir in remaining ingredients . Reduce heat to low, cover, and let cook until potatoes are tender, 5 minutes. Serve warm or chilled.
10 ounce Potatoes, Red Sliced
½ cup Chicken Broth
1 tablespoon Lemon Juice
1 teaspoon Lemon Zest
1 teaspoon Parsley, Fresh Chopped
1 Garlic Clove, Minced
1 dash Pepper
In a 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.
Stir in remaining ingredients . Reduce heat to low, cover, and let cook until potatoes are tender, 5 minutes. Serve warm or chilled.
