- Prep-time: / Ready In:
- Makes 5 cups
- Serving size: 1 cup
- Print/save recipe
This recipe uses a lot of fresh herbs, but you can make it with dried herbs instead. Use only half the quantity for dried herbs as indicated for the fresh herbs.
Ingredients
- 1 ½ pounds fingerling potatoes, scrubbed
- 1 cup vegetable broth
- 1 tablespoon fresh marjoram
- 1 tablespoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon onion flakes
- 1 teaspoon garlic powder
- sea salt
- ground black pepper
- 1 tablespoon fresh chives
Instructions
- Add the potatoes to a saucepot and fill with enough water to cover the potatoes. Bring to a boil and cook on medium-high heat, covered, for 20 minutes until the potatoes are tender when poked with a fork.
- In the meanwhile, place the broth, marjoram, thyme, rosemary, onion flakes, and garlic powder in a saucepan. Mix well and let stand until the potatoes are ready.
- Drain the potatoes and run under cold water until cool enough to handle. Cut them lengthwise into halves.
- Bring the broth to a boil, add the potatoes, stir well, and cook for about 5 minutes on medium-high heat, stirring occasionally, until the broth is absorbed by the potatoes.
- Sprinkle with salt, pepper, and chives and serve warm.
Nutritional Information:
Per serving (1 cup): 126 calories, 29 g carbohydrates, 2.9 g protein, 0.2 g total fat, 0.1 g saturated fat, 0 g cholesterol, 63 mg sodium, 2.9 g fiber, 1.6 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(5 from 1 vote)Making this again. Superb. Thank you!