- 2 large uncooked potato(es), Idaho, peeled and shredded
- 2 tsp olive oil
- 1/2 tsp paprika
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 1/3 cup(s) reduced-sodium chicken broth
- 2 Tbsp red wine vinegar
- Place potatoes in a large saucepan and add enough water to cover them; set pan over medium-high heat and bring to a boil. Boil 5 minutes; drain and set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, paprika, salt and pepper; stir to coat. Sauté 2 minutes and then add broth and vinegar; cook until liquid is absorbed, stirring frequently, about 3 minutes. Yields about 1/2 cup per serving.
Give this recipe a sweet flavor: Substitute a yam for a regular potato and then add 1/4 teaspoon of red curry powder, which is both hot and sweet tasting, along with the other seasonings (could affect SmartPoints values).