Parslied Potatoes Recipe #48387
Much better than regular potatoes
by newspapergal
30 min | 15 min prep
SERVES 6
- 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
- Peel a strip of skin from each potato.
- Place potatoes in cold water.
- Set aside.
- Heat large skillet over medium heat.
- Add oil.
- Saute onion and garlic 5 minutes, until tender.
- Add broth and 3/4 cup parsley, mix well.
- Bring to boil.
- Place potatoes in a single layer in skillet.
- Return to a boil, reduce heat, simmer covered for 10 minutes or until tender.
- Remove potatoes with a slotted spoon to serving bowl.
- Add pepper to skillet, stir.
- Pour sauce over potatoes, sprinkle with remaining parsley.
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5 stars