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PARSLIED POTATOES
1 1/2 pounds small new red potatoes, scrubbed 1 tablespoon vegetable oil 1 medium onion, chopped 1 clove garlic, crushed 1 cup chicken broth 1 cup chopped fresh parsley, divided use 1/2 teaspoon pepper
Peel a 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. Return to a 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.
TO MAKE AHEAD: Prepare a double-recipe of potatoes. Drain the leftovers and refrigerate for up to 3 days. Slice the potatoes and top with a vinaigrette dressing for a cold side dish.
TIP: A vegetable peeler is the best utensil to quickly make the potato strips. It will also preserve most of the potato.
Servings: 6 Source: Easy Everyday Cooking Recipe Card
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