- 1 pound new potatoes, washed and drained
- 1 tablespoon olive oil
- 1/4 cup chopped fresh chives
- 1 tablespoon fresh lemon zest
- 1/2 teaspoon black pepper
Place potatoes in a large saucepan and add enough water to cover by at least 2 inches; bring water to a boil. Cook over medium heat until fork-tender, about 17 minutes, depending on size of potatoes. Drain. In a large skillet, heat olive oil, and add chives, lemon zest, and black pepper. Add potatoes while still warm, and sauté quickly just to coat, then serve.
Yield: 4 servings. Serving size: 1/4 of recipe.
Nutrition Facts Per Serving:
Calories: 137, Carbohydrates: 25 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 0 g, Cholesterol: 64 mg, Sodium: 12 mg, Fiber: 3 g
Exchanges per serving: 1 1/2 starch, 1 fat. Carbohydrate choices: 1 1/2.
This recipe was developed by Kathleen Stanley, a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.