Skillet-Braised Baby Potatoes and Radishes

Prep time:10 min
Total time:26 min

Serves 6


1 tbsp olive oil

1 lb baby potatoes, halved

8 large radishes, trimmed and halved

1 cup Longo’s No Salt Added Chicken Broth

4 sprigs Longo’s Thyme

1/4 tsp each salt and pepper Chopped Longo’s Chives


  • Heat oil in large (12-inch) nonstick skillet set over medium heat. Add potatoes and radishes in a single layer, cut-side down. Cook for 3 minutes. Pour in broth and scatter thyme overtop.
  • Cover and cook for 10 minutes. Uncover and cook for an additional 3 to 4 for minutes or until most of the fluid has evaporated. Season with salt and pepper and garnish with chives to serve.

A dash of advice

Shake the pan or use a spatula to move the potatoes and radishes a little during the last few minutes of cooking to avoid sticking.

Nutritional Information

Per serving: 80 calories
  • Protein 2g
  • Fibre 2g
  • Fat 2.5g
  • Sugar 1g
  • Carbs 14g
  • Sodium 130mg