- 15 mins
- 30 mins
0/5
(0 Votes)
Ingredients
- 1 1/2 lbs. small new red potatoes, scrubbed
- 1 tbsp. vegetable oil
- 1 medium onion, chopped
- 1 small clove garlic, crushed
- 1 cup chicken broth
- 1 cup chopped fresh parsley, divided
- 1/2 tsp. pepper
Preparation
Step 1
Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside.
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.
Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender.
Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.
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