 | Ingredients:
7 Cup(s) uncooked red potatoes cubed
1/3 Cup(s) chopped onion
2 Tablespoon(s) All purpose flour
1 (1 oz) envelope ranch dressing seasoning
1/2 Teaspoon(s) dried parsely flakes
1/4 Teaspoon(s) salt
1/4 Cup(s) reduced fat sour cream
2 Cup(s) fat free milk |
Directions:
Place 1 inch of water in a skillet and potatoes in a large non-stick skillet; bring to boil. Reduce heat and simmer for 10 minutes or until tender; drain. Coat skillet with non-stick cooking spray; add potatoes and onion. Cook over medium heat 5-7 minutes or until golden brown.
In a sauce pan, combine flour, salad dressing mix, parsley and salt.
Stir in sour cream. Gradually add the milk, stirring until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potatoes and toss to coat. |
