Melted Onion and Olive Potatoes
The creamy texture of new potatoes adds succulence to this easy dish.
- 1 1/2 Tbs olive oil
- 2 medium yellow onions, thinly sliced
- 1 lb new potatoes, cut into 1-inch pieces
- 1 cup olives, wedged
- 3/4 cup low sodium chicken broth
- 1/4 cup chopped parsley
- Heat oil in a large saucepot over medium heat. Stir in yellow onions, cover, and cook over low heat for 30 minutes, stirring occasionally until browned and tender. Add new potatoes, olives and chicken broth and bring to a boil. Season with salt and pepper to taste and turn heat down to low. Simmer, covered for 20-25 minutes until potatoes are cooked through. Stir in parsley and serve.
Calories from Fat 13 (6%)
(2%)Total Fat 1g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 28g
(16%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.