Stewed Potatoes with Dill (Pommes de Terre a l'Etouffee)
Published December 22, 1981
- Total Time
- 10 minutes
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Ingredients
6 small new red, waxy potatoes, about 1 ½ pounds
2 tablespoons butter
1 small onion, halved and thinly sliced, about 1 cup
1 bay leaf
Salt to taste, if desired
Freshly ground pepper to taste
1 ½ cups chicken broth
1 tablespoon finely chopped dill
Nutritional analysis per serving (4 servings)
62 grams carbs; 18 milligrams cholesterol; 340 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 7 grams fat; 7 grams fiber; 1013 milligrams sodium; 9 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse and drain the potatoes well. Do not peel. Cut them in quarter-inch-thick slices. There should be about four cups.
- Step 2
Heat the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the potato slices, bay leaf, salt, pepper and broth.
- Step 3
Bring to a simmer. Cover tightly and cook slowly about five minutes.
- Step 4
Uncover and cook until the liquid is evaporated. Serve sprinkled with the chopped dill.
Private Notes