Skillet-Braised Baby Potatoes and Radishes
Prep time:10 min
Total time:26 min
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.
Per serving: 80 calories
- Protein 2g
- Fibre 2g
- Fat 2.5g
- Sugar 1g
- Carbs 14g
- Sodium 130mg