Prep 2 mins
Cook 20 mins
365 Low Fat.
- 12 small red potatoes
- 2 cups chicken broth
- 1 tablespoon chopped fresh dill (or 1 t dried)
- 1 tablespoon minced parsley
- Scrub potatoes and cut in half.
- Place in a large saucepan and add chicken broth. Bring to a boil and cook for 20 minutes, or until the potatoes are tender.
- Transfer potatoes to a serving sish and toss with dill and parsley.