Parslied New Potatoes

(from cokerlj’s recipe box)

Haven’t tried.
So much better than just buttered parslied potatoes.

Source: Vasek Family Cookbook, Lisa Motl Ware (Franklin Motl)

Categories: Potatoes

Ingredients

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

Directions

  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.

  3. Saute onion and garlic for 5 minutes or until tender.

  4. Add broth and 3/4 cup parsley, mix well…bring to a boil.

  5. Place potatoes in a single layer in skillet. Return to a boil, reduce heat.

  6. Simmer, covered, for 10 minutes or until potatoes are tender.

  7. Remove potatoes with a slotted spoon to serving bowl.

  8. Add pepper to skillet, stir.

  9. Pour sauce over potatoes.

  10. Sprinkle with remaining parsley.

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