Thursday, September 27, 2007

Parslied Potatoes

Parslied Potatoes
1 ½ lb. small, new red potatoes, scrubbed
1 Tbs. vegetable oil
1 medium, chopped onion
1 small, crushed garlic clove
1 C. chicken broth
1 C. chopped fresh parsley
½ tsp. pepper

Peel a strip of skin from around the middle of each potato (I don’t usually do this, it is more work than I care for!); place potatoes in cold water. Set aside. Heat a large skillet over medium-high heat; add oil. Sauté onion and garlic for 5 mins, or until tender. Add broth and ¾ 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 mins, 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.

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