Italian Potatoes

2 cups (1-inch cubed) unpeeled Maine baking potatoes (about 3 medium)
3/4 cup finely chopped onion (1 1/2 medium)
1/2 cup finely chopped carrot (1 medium)
1/2 cup low sodium chicken broth
2 Tbsp. tomato paste
1/4 tsp. pepper
2 Tbsp. parsley
1/4 tsp. salt
2 cloves garlic finely chopped

Cook all ingredients except parsley in 2 quart saucepan over medium low heat 25-30 minutes. Stirring occasionally, until potatoes are tender. Stir in parsley.

Makes 6 servings
Source: Maine Potato Board