Recipes

Skillet-Braised Baby Potatoes and Radishes

:10 min

:26 min

Serves 6

1 tbsp olive oil

1 lb baby potatoes, halved

8 large radishes, trimmed and halved

1 cup Longo’s No Salt Added Chicken Broth

4 sprigs Longo’s Thyme

1/4 tsp each salt and pepper Chopped Longo’s Chives

•Heat oil in large (12-inch) nonstick skillet set over medium heat. Add potatoes and radishes in a single layer, cut-side down. Cook for 3 minutes. Pour in broth and scatter thyme overtop.
•Cover and cook for 10 minutes. Uncover and cook for an additional 3 to 4 for minutes or until most of the fluid has evaporated. Season with salt and pepper and garnish with chives to serve.

Shake the pan or use a spatula to move the potatoes and radishes a little during the last few minutes of cooking to avoid sticking.

Per serving: 80 calories