Petit Gourmet “Potstickers”

• 2 tablespoons peanut or vegetable oil
• 8 Rocky Mountain Gourmet Fingerling Potatoes, each cut lengthwise in half
• 1 cup chicken broth
• 2 teaspoons sesame oil
• 2 tablespoons fresh cilantro, coarsely chopped
• 2 teaspoons soy sauce

Dipping sauce:

• 1/4 cup soy sauce
• 2 tablespoons distilled white vinegar
• Chile paste, to taste

In large nonstick skillet, heat oil over medium-high heat until hot. Arrange potatoes, cut sides down, in skillet. Cook 2 to 3 minutes. Add chicken broth; bring to a boil. Reduce heat to low, cover and simmer 20 minutes or until potatoes are tender. Uncover; continue cooking until liquid is evaporated.

While potatoes are cooking, combine ingredients for Dipping Sauce; set aside.

Drizzle sesame oil over potatoes; add cilantro and 2 teaspoons soy sauce. Mix lightly to combine. Serve with Dipping Sauce. Makes 4 servings.

Recipe courtesy of the U.S. Potato Board.

Per serving: About XXX cal, X g pro, XX g carb, X g fat, 0 mg chol, XX mg sod, X g fiber.