These potatoes are cooked in vegetable broth with thyme and parsley. The broth mixture is then thickend with cornstarch to make a sauce which is served over the potatoes.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
51 Calories
Recipe Instructions
Step 1
In a medium pot over medium-high heat combine vegetable broth, thyme, parsley and potatoes. Bring to a boil and reduce heat to low. Cook, covered, for about 10 to 20 minutes, or until potatoes are tender; drain, reserving broth.
Step 2
In a small bowl combine cornstarch and water; add to broth and cook, stirring constantly, over medium heat until mixture thickens into a sauce. Serve sauce over potatoes.
