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Parslied Potatoes*

1 1/2 lbs small new red potatoes, scrubbed
1 Tbsp vegetable oil
1 medium onion, chopped
1 small clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
1/2 tsp pepper

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. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsley; mix well. Bring to a boil.
3. Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender.
4. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.

Variation: Replace parsley with basil leaves and add 1/4 tsp hot red pepper flakes for an Italian twist.

Serves 6

Easy Everyday Cooking recipe card