1 1/2 lb. small red new potatoes, about 1 inch in diameter, scrubbed
3/4 C. 98% fat free, no salt added canned chicken broth
2 tsp. olive oil
1 T. fresh thyme leaves

Place potatoes in a medium saucepan. Cover with chicken broth, adding additional water as needed to barely cover potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12 to 15 minutes. Drain. Return potatoes to saucepan and add olive oil and thyme. Toss to evenly coat. Transfer potatoes to a bowl and serve.

Yield: 6 servings
Calories: 107
Fat: 2g
Fiber: 2g