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.
c 2009 Fit For A Feast .com
