Braised Dilled Potatoes And Peas Recipe

• 1 lb Red potatoes
• 2 tsp Extra virgin olive oil
• 1 c. Defatted, low-salt chicken stock
• 1 c. Frzn tiny peas
• 2 Tbsp. Fresh dill, minced (or possibly 2 ts dry) Salt and pepper to taste

1. Wash potatoes and cut into 2-inch pcs.
2. On high heat, heat 1 tsp.
3. extra virgin olive oil in a nonstick saucepan large sufficient to hold potatoes in one layer.
4. Saute/fry potatoes 1 minute.
5. Add in chicken stock, bring to a boil, cover, lower heat to medium and simmer 15 min.
6. (if pan becomes dry, add in 1/4 c. more chicken stock) Add in peas and dill and cook another minute or possibly two, till potatoes are cooked through.
7. Add in second tsp.
8. extra virgin olive oil, salt and pepper to taste.
9. Toss well.

red potatoes, olive oil, chicken stock, tiny peas, fresh dill

Taken from cookeatshare.com/recipes/braised-dilled-potatoes-and-peas-90517 (may not work)