Parslied Potatoes

 

Parslied Potatoes

1 kg (2 lbs) small new red potatoes, scrubbed
15 ml (1 tbsp) vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
250 ml (1 cup) chicken broth
1 cup chopped fresh parsley
2 ml (1/2 tsp) pepper

Scrub potatoes and place them in cold water.  Meanwhile, heat a large skillet over medium high heat and add the oil.  Saute the onion and garlic for 5 minutes until tender.  Add broth and 180 ml (3/4 cup) parsley.  Mix well and bring to a boil.

 

Place potatoes in a single layer in the skillet and return to a boil.  Reduce heat, cover and simmer for 10 minutes – or until potatoes are tender.  Remove potatoes to a serving bowl.  Add pepper to skillet and stir.  Pour sauce over potatoes and sprinkle with remaining parsley.

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