Ingredients

• 1 lb. red potatoes
• 2 teaspoons olive oil, divided
• 1 cup chicken broth
• 1 cup frozen peas
• 2 tablespoons fresh dill, chopped
• salt, to taste
• freshly ground black pepper, to taste

Method

Wash potatoes and cut into 2-inch pieces.

On high heat, heat 1 tsp olive oil (half the total amount) in a nonstick saucepan large enough to hold potatoes in a single layer. Add potatoes and saute 1 minute.

Add 1 cup chicken broth, bring to a boil, cover, lower heat to medium, and simmer 15 minutes. (If pan becomes dry, add additional 1/4 cup chicken broth.)

Add peas and dill and cook another minute or two, until potatoes are cooked through. Add remaining olive oil, salt, and pepper. Toss well.

Notes

Serve with Glazed Salmon.

Fresh dill is best, but if using dried, bring out the flavor by chopping the dried dill with some fresh parsley (this tip works for any dried herb). Snipping the dill with scissors is quicker and easier than chopping.

Try to find frozen tiny or baby peas.

Categories

potatoes, quick, side dishes, vegetables