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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
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A family favorite at our house - modified from Simply Light Cooking cookbook with some time-savers noted in the recipe. Ingredients:
2 teaspoons olive oil |
5 medium potatoes, scrubbed and cut into 1/4 inch-thick slices |
2 cups chicken bouillon |
1/4 cup lemon juice |
1 teaspoon lemon peel, grated |
1/2 teaspoon dill, dried |
1/2 teaspoon garlic, minced |
1/8 teaspoon pepper |
Directions:
1. In a non-stick skillet heat oil; brown potatoes for about 5 - 10 minutes stirring every minute or so (you can skip this step and go directly to next step adding potatoes & remaining ingredients to skillet to save time).
2. Add remaining ingredients to skillet and stir to combine. Reduce heat to low, cover and let cook until potatoes are tender, about 15-20 minutes.
3. Note - I use about a teaspoon of the McCormick salt free seasoning blend called It's a Dilly instead of the last 4 ingredients on the list - a time saver and gives it a really nice flavor.
4. Second note - original recipe says good served warm or cold - like a potato salad? I haven't tried it cold, but it certainly has potential!
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