Creamer Potatoes with Herbs
(makes 12 servings)
2 pounds (960 g) tiny new potatoes
1/4 cup (30 g) chopped flat-leaf parsley
1/4 cup (30 g) chopped fresh dill
1 tablespoon (15 ml) grated lemon zest
1 1/2 tablespoons (22.5 ml) olive oil
- Place the potatoes in a steaming basket over a pot of gently boiling water. Cover and steam until tender when pierced with a knife, 15 to 20 minutes. depending on size.
- In a small bowl, combine parsley, dill, and lemon zest. Drizzle oil over hot potatoes and toss with the herbs. Serve hot with lemon wedges to squeeze over each serving.
Per serving: 75 calories (21% calories from fat), 2 g protein, 2 g total fat (0.3 g saturated fat), 14 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 5 mg sodium
Diabetic exchanges: 1 carbohydrate (1 bread/starch)