Stewed Potatoes with Dill (Pommes de Terre a l'Etouffee)
- Total Time
- 10 minutes
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Ingredients
- 6small new red, waxy potatoes, about 1½ pounds
- 2tablespoons butter
- 1small onion, halved and thinly sliced, about 1 cup
- 1bay leaf
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1½cups chicken broth
- 1tablespoon finely chopped dill
Nutritional analysis per serving (4 servings)
340 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 9 grams protein; 1013 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse and drain the potatoes well. Do not peel. Cut them in quarter-inch-thick slices. There should be about four cups.
- Step 2
Heat the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the potato slices, bay leaf, salt, pepper and broth.
- Step 3
Bring to a simmer. Cover tightly and cook slowly about five minutes.
- Step 4
Uncover and cook until the liquid is evaporated. Serve sprinkled with the chopped dill.
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