Makes 6 servings
¼ cup olive oil
6 medium Yukon Gold potatoes, sliced into ¼-inch rounds
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
Juice of ½ large lemon
½ to 1 cup vegetable stock
Salt and pepper, to taste
1 large yellow onion, sliced
These stovetop potatoes are especially easy to make (saute a few ingredients, add liquid, and cover with a lid to cook while you do other things), while the bright lemon is a welcome flavor on cold winter nights. And since they taste great with a generous squirt of all-natural ketchup, kids will love them, too.
In a large, heavy-bottomed skillet, saute the onions in the olive oil over medium heat until soft and translucent, 5 to 7 minutes. Add the garlic and saute 1 minute more.
Add the potatoes, oregano, and thyme and cook 3 to 4 minutes, stirring occasionally, until the potatoes begin to brown.
Add the lemon juice and enough stock to barely cover the potatoes. Cover, bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until potatoes are easily pieced with a fork, 12 to 15 minutes. Serve hot (and enjoy any leftovers alongside scrambled eggs for breakfast!).
Carbohydrates: 29 g
Fat: 9 g
Protein: 4 g
Fiber: 4 g