Sauteed Garlic Potatoes
1 lb. red potatoes
1 cup fat free, low-salt chicken broth
½ tbsp. olive oil
2 medium garlic cloves, crushed
¼ cup chopped fresh parsley
Salt and freshly ground black pepper
Wash potatoes, do not peel, and cut into ½-inch cubes. Heat chicken broth in a nonstick skillet just large enough to hold the potatoes in one layer. Add potatoes, cover and simmer 10 minutes. Chicken broth will evaporate. Add olive oil and garlic. Toss for 5 minutes over medium heat. Add parsley and salt and pepper to taste. Makes 2 servings.