Ingredients 500 gr baby potatoes with thin skins, halved 50 gr butter 1 tbsp olive oil 1 cup chicken broth 2 tbsp mustard 1 lemon, juiced 6 prunes 1 - 2 sprig fresh thyme or oregano Salt Pepper Equipment Frying pan TAGS POTATOES BUTTER 30-MINUTE MEALS LOW BUDGET SIDE DISHES CHRISTMAS HOLIDAY MEALS TSIKNOPEMPTI Ingredients 500 gr baby potatoes with thin skins, halved 50 gr butter 1 tbsp olive oil 1 cup chicken broth 2 tbsp mustard 1 lemon, juiced 6 prunes 1 - 2 sprig fresh thyme or oregano Salt Pepper Instructions Choose small baby potatoes with thin skins, wash thoroughly, and pat dry. Cut in half. Melt butter with olive oil in a deep skillet over medium-high heat. Sauté the potatoes for 2-3 minutes on each side. Lower the heat and cook for 5 minutes, allowing the potatoes to caramelize slightly and the flesh to become translucent. Add the chicken broth, cover with a lid, and cook on low heat for about 15 minutes. Once the potatoes are tender, season with salt and pepper and add the herbs. Mix the mustard with the lemon juice and pour over the potatoes directly in the skillet. Stir and serve the potatoes hot with the flavorful sauce. The sauce should thicken and glaze the potatoes, making them soft, buttery, and delicious. Serve with a green salad as a light meal or as a side for meat, fish, or poultry. TAGS POTATOES BUTTER 30-MINUTE MEALS LOW BUDGET SIDE DISHES CHRISTMAS HOLIDAY MEALS TSIKNOPEMPTI
