There’s only a little butter in them, and you don’t have to add butter or gravy at the table, so that keeps them relatively low fat and low calorie.

Next time we’ll make them in the cast iron pan, to make them a bit crispier.

Pan Roasted New Potatoes

• 2 lbs (about 12-14) small new potatoes
• 1½ cups chicken broth
• 2 tbsp butter
• 1 tsp dried thyme
• ½ tsp dried rosemary (optional)
• 2 tbsp chopped fresh parsley
• salt and pepper

1. Cut the potatoes in half and fit as many as possible in one layer in a large frying pan.
2. Pour the broth over the potatoes.
3. Bring the liquid to a boil over medium heat.
4. Cover the pan, and cook until the broth is almost gone, about 20 minutes.
5. Just before the liquid is boiled away, reduce the heat to medium low.
6. Add the butter, thyme and rosemary.
7. Continue cooking, covered, shaking the pan often, for another 10 minutes. The potatoes should be soft but not mushy, with a deep golden brown crust. Add a bit of water to the pan if the potatoes start to burn.
8. Sprinkle on the parsley, and season with salt and pepper.
9. Serve immediately, or leave covered and keep warm in a 250°F oven for up to 15 minutes.

Serves 4.

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You can find more information on the gluten free section of my Excel tips website.