Parslied Potatoes

The combination of chicken broth, parsley, onions and garlic give a special dimension to the “regular” boiled potato in this parslied potato recipe. Leftovers can be also be served as a cold side dish by draining broth-parsley sauce and topping the potatoes with a vinaigrette dressing.

Makes 6 Servings

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

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

TIPS:
1) Do not overcrowd skillet to ensure potatoes will remain in one even layer for the fastest cooking.
2) Give the dish an italian twist by substituting fresh basil leaves for the parsley and adding a sprinkle of red pepper flakes.