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750 g baby red potatoes
1 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 cup chicken broth
1 sprig fresh rosemary
1/8 tsp hot-red-chili-flakes
Cut 750 g baby red potatoes into quarters. Heat a large wide frying pan over medium. Add 1 tbsp olive oil, then 1 medium chopped onion and 3 minced garlic cloves. Cook until onion is soft, 3 min. Add potatoes, 1 cup chicken broth, 1 sprig fresh rosemary and 1/8 tsp hot red-chili flakes. Bring to a boil, then reduce heat to medium. Gently boil, partially covered, until potatoes are fork-tender, 15 min.
Calories 184, Protein 5g, Carbohydrates 34g, Fat 4g, Fibre 4g, Sodium 243mg.