Herbed Fingerling Potatoes (WFPBNOGF)
Ingredients
- 1-1/2 lbs. fingerling potatoes
- freshly ground black pepper
- 1 cup low-sodium vegetable stock
- 1 tbsp fresh marjoram
- 1 tbsp fresh thyme
- 1 tsp fresh rosemary
- 1 tsp onion flakes
- 1 tsp garlic powder
- sea salt
- 1 tbsp fresh chives
Directions
- Add the potatoes to a saucepot & fill with enough water to cover the potatoes. Bring to a boil & cook on medium-high heat, covered, for 20 minutes until the potatoes are tender when poked with a fork.
- In the the meanwhile, place the stock, marjoram, thyme, rosemary, onion flakes, & garlic powder in a saucepan. Mix well & let stand until the potatoes are ready.
- Drain the potatoes & run under cold water until cool enough to handle. Cut them lengthwise into halves.
- Bring the stock to a boil, add the potatoes, stir well, & cook for about 5 minutes on medium-high heat, stirring occasionally, until the stock is absorbed by the potatoes.
- Sprinkle with salt, pepper, & chives & serve warm.
Notes
This recipe uses a lot of fresh herbs, but you can make it with dried herbs instead. Use only half the quantity for dried herbs as indicated for the fresh herbs.
Credit
Forks Over Knives App