Lyonnaise Potatoes

Ingredients:

• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1 1/4 lbs. potatoes, peeled, sliced 1/4 inch thick and boiled
• 1/2 tsp. salt
• 1/4 tsp. marjoram
• 1/8 tsp. freshly ground black pepper
• 2 onions thinly sliced
• 2 garlic cloves, minced
• 1/4 cup chicken broth

Makes 4 Servings (1/4 of potatoes and onions)

1. In a large skillet, heat 1 tablespoon of the oil. Add the potatoes and sprinkle with the salt, marjoram, and pepper; cook, turning as they color, 10-15 minutes.
2. Meanwhile, in a large skillet, heat the remaining teaspoon of oil. Saute the onions until softened, about 5 minutes. Add the garlic and cook for 2 minutes. Stir in the broth; cook until the onions are very tender and browned, 5-7 minutes longer. Add the onions to the potatoes; toss to combine.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This side dish is a classic French side dish that is usually made with a lot of butter, onions and other seasonings. This is a delicious side dish that goes great with steak, chicken, turkey, duck and fish. If you don't have chicken broth on hand, use white wine and the dish will still taste just as good.