1 lb red potatoes
2 Tbsp olive oil
1 c defatted, low-salt chicken stock
1 c frozen tiny peas
2 Tbsp fresh dill, chopped (2 tsp dry)
salt, pepper to taste
A lovely side dish for Easter dinner, bright with peas and dill.
Wash potatoes, cut into 2 inch (1 cm) pieces.
On high, heat 1 tsp oil in nonstick saucepan large enough to hold potatoes in 1 layer. Add potatoes to pan and saute 1 minute.
Add chicken stock. Bring to a boil, cover. Lower heat to medium and simmer 15 minutes. Check occasionally to see if pan is becoming dry. If it does, add 1/4 c more chicken stock. Allow to cook until potatoes are tender.
Add peas and dill. Cook another minute or two, until peas are heated through. Add remaining olive oil, season with salt, pepper. Toss well.
Submitted by Gretchen Grant Contributed on: and modified on Monday May 10th, 2010