Garlic Parsley Potatoes

By Addie

“Sliced potatoes layered with garlic and shallots are baked in broth until tender, then uncovered to get nice and crispy on top.”

Ingredients

• 2 1/4 pound red-skinned potatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 shallots
• 2 cloves garlic
• 4 tablespoon butter, divided
• 1 1/3 cups vegetable broth
• 2 tablespoons chopped fresh parsley

Preparation

Step 1

Preheat oven to 350°F. Scrub the potatoes and thinly slice. Season with the salt and pepper and set aside. Peel the shallots and thinly slice. Place the shallots in a large bowl. Crush the garlic into the bowl and combine with the shallots.

Melt 1 tablespoon butter in a medium casserole dish. Layer the potato slices and the shallot mixture alternately in the dish.

Pour the broth over the potatoes and dot with the remaining butter. Cover tightly with foil. Bake until the potatoes are soft and tender, about 1 hour 20 minutes. Remove the foil and cook until the potatoes begin to brown, about 20 minutes longer. Garnish with the fresh parsley and serve hot.


Grandma's Secret Tip

Shallots are mild members of the onion family and are a great alternative for those who don’t like the pungent flavor and aroma of yellow or red onions.