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Small new red potatoes are simmered until
tender in chicken broth with sautéed onion and fresh parsley.
Parslied Potatoes
- 1 1/2 pounds small new red potatoes, scrubbed
clean
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 clove garlic, finely minced
- 1 cup chicken broth
- Salt to taste
- 1 cup chopped fresh parsley - divided
use
- 1/2 teaspoon freshly ground pepper
- Peel 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;
sprinkle with salt to taste. Return to 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 and serve.
Makes 6 servings.
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