Curried Potatoes

30 min · Serves 6

Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 1small onion, finely chopped
• 3 cupspotatoes, cubed
• ¼ cupmargarine or butter
• ¾ cuplow-sodium chicken broth
• 7.4 mlcurry powder
• 7.4 mllemon juice

How to cook it

1. Place the cubed potatoes into a large pot, cover them with tap water, and bring to a boil over medium-high heat.
2. Boil the potatoes until they are tender when pierced with a fork, about 10 to 12 minutes, then drain.
3. Submerge the cooked potatoes in a bowl of cold tap water to stop the cooking, then drain them thoroughly.
4. Melt the margarine or butter in a large skillet over medium heat.
5. Add the finely chopped onion to the skillet and cook until it turns soft and yellow, about 4 to 5 minutes.
6. Add the drained potatoes to the skillet and stir gently to coat them in the melted butter, cooking for 1 to 2 minutes.
7. Pour in the low-sodium chicken broth and stir in the curry powder and lemon juice.
8. Simmer over medium heat until the potatoes have absorbed the liquid and the sauce is bubbling and thickened, about 5 to 7 minutes, then remove from the heat and serve.

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