Post by Debbie on Jun 5, 2012 18:09:50 GMT -5
1 1/2 pounds small new red potatoes scrubbed
1 tablespoon vegetable oil
1 medium chopped onion
1 small clove of garlic crushed
1 cup chicken broth
1 cup chopped fresh parsley
1/2 teaspoon pepper
Peel a stip of skin from around the middle of each potato, place the potatoes in a bowl of cold water and set aside.
Heat the oil in a large skillet over medium high heat. Saute the oinion and garlic for 5 minutes or until tender. Add broth and 3/4 cup of the parsley. Mix well and bring to a boil.
Place the potatoes in a single layer into the skillet. Return to a boil, then reduce and simmer uncovered for about 10 minutes or until potatoes are tender.
Remove potatoes with a slotted spoon to a serving bowl. Add pepper to the liquid left in the skillet and stir. Pour the sauce over the potatoes and sprinkle with the remaining 1/4 cup of parsley.
1 tablespoon vegetable oil
1 medium chopped onion
1 small clove of garlic crushed
1 cup chicken broth
1 cup chopped fresh parsley
1/2 teaspoon pepper
Peel a stip of skin from around the middle of each potato, place the potatoes in a bowl of cold water and set aside.
Heat the oil in a large skillet over medium high heat. Saute the oinion and garlic for 5 minutes or until tender. Add broth and 3/4 cup of the parsley. Mix well and bring to a boil.
Place the potatoes in a single layer into the skillet. Return to a boil, then reduce and simmer uncovered for about 10 minutes or until potatoes are tender.
Remove potatoes with a slotted spoon to a serving bowl. Add pepper to the liquid left in the skillet and stir. Pour the sauce over the potatoes and sprinkle with the remaining 1/4 cup of parsley.