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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Much better than regular potatoes Ingredients:
1 1/2 lbs small red potatoes, scrubbed |
1 tablespoon vegetable oil |
1 medium onion, chopped |
1 clove garlic, chopped |
1 cup chicken broth |
1 cup chopped fresh parsley, divided |
1/2 teaspoon pepper |
Directions:
1. Peel a strip of skin from each potato.
2. Place potatoes in cold water.
3. Set aside.
4. Heat large skillet over medium heat.
5. Add oil.
6. Saute onion and garlic 5 minutes, until tender.
7. Add broth and 3/4 cup parsley, mix well.
8. Bring to boil.
9. Place potatoes in a single layer in skillet.
10. Return to a boil, reduce heat, simmer covered for 10 minutes or until tender.
11. Remove potatoes with a slotted spoon to serving bowl.
12. Add pepper to skillet, stir.
13. Pour sauce over potatoes, sprinkle with remaining parsley.
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