Braised Dilled Potatoes and Peas

[bobthemole]

http://www.bigoven.com/43163-Braised-Dilled-Potatoes-and-Peas-recipe.html

1 lb Red potatoes	2 tb Fresh dill; chopped
2 ts Olive oil	(or 2 ts dried)
1 c Defatted, low-salt chicken stock	Salt and pepper to taste
1 c Frozen tiny peas

 

Wash potatoes and cut into 2-inch pieces. On high heat, heat 1 teaspoon olive oil in a nonstick saucepan large enough to hold potatoes in one layer. Saute potatoes 1 minute. Add chicken stock, bring to a boil, cover, lower heat to medium and simmer 15 minutes. (if pan becomes dry, add 1/4 cup more chicken stock) Add peas and dill and cook another minute or two, until potatoes are cooked through. Add second teaspoon olive oil, salt and pepper to taste. Toss well.

Verdict: Since I didn't have a pound of potatoes, I eyeballed the recipe and added too much liquid at the simmer stage. Evaporating the water afterward led to overcooked potatoes

Taste: Not bad at all, considering only flavor is from chicken broth, dill, salt and pepper. My South Asian palate is impressed.