1 ½ lbs. small new red potatoes
1 Tbsp. vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup fresh parsley, snipped
1 Tbsp. butter
½ tsp. pepper
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Scrub potatoes. With a potato peeler, peel one strip of skin around the middle lengthwise on one side of each potato. Place potatoes in cold water. Set aside.
Heat oil in large skillet over medium high heat. Saute onion and garlic for 5 minutes. Add chicken broth and ¾ cup snipped parsley. Mix well. Bring to a boil.
Add potatoes in a single layer in skillet. Return to boil. Reduce heat. Cover and simmer for 10 minutes or until potatoes are tender.
Remove potatoes with a slotted spoon. Place in a serving bowl.
Add butter and pepper to skillet. Stir until butter is melted. Pour sauce over potatoes. Sprinkle with remaining parsley.
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