SmartPoints® value per serving
Vinegar boosts flavour - but not calories and fat - in this classic dish. Try some with breakfast or as a side dish to chicken.
2 large, Idaho, peeled and shredded
Reduced-sodium chicken broth
Red wine vinegar
- Place potatoes in a large saucepan and add enough water to cover. 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. Add chicken broth and vinegar and cook until liquid is absorbed, stirring frequently, about 3 minutes. Yields about 1/2 cup per serving.