Prep 10 mins
Cook 20 mins
i love this dish with pork chops (shake-n-bake style) with a side of greens and some cornbread.MMMMGood!
- 1 1⁄2 lbs small red potatoes, scrubbed
- 1 tablespoon oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 1⁄2 cups chicken broth
- 1 cup chopped fresh parsley or 3 teaspoons dried parsley (divided)
- 2 tablespoons butter
- peel a strip of skin off each potato from around the middle of each potato heat a skillet over med-high heat; add oil saute the onion and garlic for a few minutes add broth and half the parsley, stir bring to a boil place potatoes in a single layer in the skillet, return to boil reduce heat and cover to let simmer for about 10 minutes or until potatoes are tender remove potatoes onto serving platter with a slotted spoon add pepper and butter to skillet.
- stir and increase heat to boil reduce until a little thicker pour over potatoes and garnish with remaining parsley-serve.