Parslied Potatoes(low-fat)

By Lady Butterfly

Ingredients

• 1 1/2 pounds small new red potatoes, scrubbed
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 small clove garlic, crushed
• 1 cup chicken broth
• 1 cup chopped fresh parsley, divided
• 1/2 teaspoon pepper

Details

Servings 6
Preparation time 15mins

Preparation

Step 1

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.


1.Peel a strip of skin from around the middle of each potato;
place potatoes in cold water. Set aside.

2. 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

3 Place potatoes in a single layer in skillet.
Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until
potatoes are tender.

4. Remove potatoes with a slotted spoon to serving bowl. Add pepper
to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.