Herbed Potatoes
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:3 servings
- 1tablespoon unsalted butter
- 1tablespoon flour
- ¾cup plus 2 tablespoons chicken stock
- ¼teaspoon dried rosemary
- ¼teaspoon dried thyme
- Freshly ground black pepper to taste
- 2tablespoons coarsely grated Parmesan cheese
- ½cup plain low- or nonfat yogurt
- 1pound cooked, unpeeled tiny new potatoes
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
235 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 10 grams protein; 215 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Melt butter in small saucepan; stir in flour and cook about one minute, stirring. Remove from heat and stir in stock with rosemary, thyme and pepper. Return to heat and continue cooking until mixture thickens.
- Step 2
Remove from heat and stir in cheese and yogurt.
- Step 3
Cut hot potatotes in quarters or halves and stir in sauce.
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ML Pruitt
YUM! seemed to make a lot of sauce but maybe the potatoes will soak it up as it sits here before dinner. Very tasty and quick to make!
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