This recipe calls for 1/2 pound of red potatoes, but you can easily double the recipe and have plenty of leftovers for the week.
Leave the skins on. They have lots of extra fiber and nutrients.
You can make it using 2 tsp of olive oil without the vegetable broth, but we recommend using oil and vegetable broth together to cut back on the calories and add more flavor.
Like so many of our recipes, this one may have a hard time making it to your plate. We tend to eat most of them while we’re getting everything else ready. May you have better luck with these as a side dish instead of an appetizer!