1&1/2 pounds small red skin potatoes, scrubbed
1 tbsp vegetable oil
1 medium onion, chopped
1 small garlic clove, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
1/2 tsp pepper
Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside.
Heat a large skillet over med-high heat; add oil. Sauté onion and garlic for 5 min or until tender. Add broth and 3/4 cup parsley; mix well. Bring to boil. Place the potatoes in single layer in skillet. Return to boil; reduce heat. Simmer, covered until potatoes are tender.
With a slotted spoon, remove potatoes to a serving bowl. Add pepper to skillet, stir. Pour sauce over potatoes. Sprinkle with remaining parsley.
Jeff
Heat a large skillet over med-high heat; add oil. Sauté onion and garlic for 5 min or until tender. Add broth and 3/4 cup parsley; mix well. Bring to boil. Place the potatoes in single layer in skillet. Return to boil; reduce heat. Simmer, covered until potatoes are tender.
With a slotted spoon, remove potatoes to a serving bowl. Add pepper to skillet, stir. Pour sauce over potatoes. Sprinkle with remaining parsley.
Jeff
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