Small new red potatoes are simmered in chicken broth with onion and fresh parsley.
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. Sauté 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.