 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
These fork-tender and flavorful potatoes make an easy yet elegant accompaniment to any main entree.—Suzanne Cleveland, Lyons, Georgia Ingredients:
1-1/2 pounds small red potatoes |
1 medium onion, chopped |
1 tablespoon canola oil |
1 garlic clove, minced |
1-1/2 cups chicken broth |
1 cup minced fresh parsley, divided |
1/2 teaspoon salt, optional |
1/2 teaspoon pepper |
Directions:
1. Cut a strip of peel from around the middle of each potato if desired; set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and 3/4 cup parsley; bring to a boil.
2. Add potatoes. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with salt if desired, pepper and remaining parsley. Yield: 4 servings.
|
|