Parslied Potatoes

The combination of chicken broth, parsley, onions and garlic gives a special dimension to the “regular” boiled potato in this parslied potato recipe. For an Italian twist, substitute fresh basil leaves for the parsley and add a sprinkle of red pepper flakes.

Makes 6 Servings

Ingredients

1 1/2 pounds small red potatoes, scrubbed
1 tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup fresh parsley, chopped
salt and pepper

Procedure

Peel a strip of skin from around the middle of each potato. Place in cold water and set aside.

Heat oil in a large skillet. Saute onion and garlic until tender, around 5 minutes. Add broth and parsley. Mix well and bring to a boil.

Place potatoes in skillet in a single layer. Return to a boil and then reduce heat. Simmer covered until potatoes are tender, for around 10 minutes. Season with salt and pepper to taste.

Remove potatoes with a slotted spoon to serving bowl. Pour sauce over potatoes.

 

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