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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (184g) Recipe makes 6 servings |
||
| Calories 120 | ||
| Calories from Fat 24 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 140mg | 5% | |
| Potassium 636mg | 18% | |
| Total Carbohydrate 21.0g | 6% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 2.1g | ||
| Protein 3.5g | 6% | |
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Ingredients
- 1 1/2 lbs small red potatoes, scrubbed
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 1 cup chicken broth
- 1 cup chopped fresh parsley, divided
- 1/2 teaspoon pepper
Directions
1
Peel a strip of skin from each potato.2
Place potatoes in cold water.3
Set aside.4
Heat large skillet over medium heat.5
Add oil.6
Saute onion and garlic 5 minutes, until tender.7
Add broth and 3/4 cup parsley, mix well.8
Bring to boil.9
Place potatoes in a single layer in skillet.10
Return to a boil, reduce heat, simmer covered for 10 minutes or until tender.11
Remove potatoes with a slotted spoon to serving bowl.12
Add pepper to skillet, stir.13
Pour sauce over potatoes, sprinkle with remaining parsley.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > North American
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: AmyZoe
On Jan 9, 2009
This is my favorite recipe for Parslied Potatoes. I can't recall where I found the recipe, but this is a great one. Thank you so much for posting the recipe!
From: ms_bold
On Oct 21, 2007
My potatoes were larger and therefore, I quartered them instead of just peeling the centers. This was a very flavorful, but simple side with steamed green beans and Roasted Cod. We love it, and will prepare these again.
From: ~Leanne~
On Jun 24, 2003
I made these last night for supper and we had no left overs. These are fantastic, so simple to make and they tasted great. I added a Tbsp of butter at the end when the potatoes came out just to make it a little richer, I served these with rib steaks, the best meal of the week. Thanks so much for posting an easy way to jazz up potatoes.
From: Malriah
On Jun 20, 2004
YUM! Bean this was so easy to make and soooo yummy! The only changes I made was to double the garlic and use petite yukon gold potatoes. I served them with a big juicy ribeye steak and Dan wolfed it down. I will definately make this again and again.
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