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