1 tbsp. vegetable oil
1 med. onion, chopped
1 small clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
1/2 tsp. pepper
|
|
|
|
|
| PARSLIED POTATOES | ||||
| Serves 6 | ||||
| 1 1/2 lbs. small new red potatoes, scrubbed 1 tbsp. vegetable oil 1 med. onion, chopped 1 small clove garlic, crushed 1 cup chicken broth 1 cup chopped fresh parsley, divided 1/2 tsp. pepper |
||||
| Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside. Heat a large skillet over medium-high heat; add oil. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsley; mix well. Bring to a boil. Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley. | ||||