Directions:
- In a large saucepan, arrange potatoes in a single layer. Add broth and butter. Cover and cook over medium-high heat for 12 minutes.
- Uncover; cook 7-10 minutes or until potatoes are tender and broth is evaporated. Press each potato with a turner to crush slightly. Sprinkle evenly with the dill, salt and pepper. Cook 2-3 minutes longer or until bottoms are lightly browned. Serve with sour cream. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.8 Kcal (543 kJ) | ||
| Calories from fat | 31.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 5% | |
|---|---|---|---|
| Cholesterol | 9.73mg | 3% | |
| Sodium | 300.68mg | 13% | |
| Potassium | 64.66mg | 1% | |
| Total Carbs | 20.08g | 7% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 3.39g | 7% | |
| Vitamin C | 29.3mg | 49% | |
| Iron | 1.1mg | 6% | |
| Calcium | 14.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 71.18 Kcal (298 kJ) | ||
| Calories from fat | 17.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 5% | |
|---|---|---|---|
| Cholesterol | 5.34mg | 3% | |
| Sodium | 164.88mg | 13% | |
| Potassium | 35.46mg | 1% | |
| Total Carbs | 11.01g | 7% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.58g | 4% | |
| Protein | 1.86g | 7% | |
| Vitamin C | 16mg | 49% | |
| Iron | 0.6mg | 6% | |
| Calcium | 7.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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