Prep 15 mins
Cook 15 mins
Tasty little side dish.
- 1 1⁄2 lbs small red potatoes, scrubbed
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 1 cup chicken broth
- 1 cup fresh parsley, chopped and divided
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- Peel a strip of skin from around the middle of each potato.
- Place potatoes in a bowl of cold water.
- Set aside.
- Heat a large skillet over medium-high heat; add oil.
- Saute' onion and garlic for 5 minutes or until tender.
- Add chicken broth and 3/4 cup FRESH parsley; mix well.
- Bring to a boil Place potatoes in a single layer in skillet.
- Return to a boil; reduce heat.
- Simmer, covered, for 10 minutes or until potatoes are tender.
- Remove potatoes with a slotted spoon to a serving bowl.
- Add salt and pepper to skillet; stir.
- Pour sauce over potatoes.
- Sprinkle with remaining parsley.
- **Usea large skillet to ensure the potatoes remain in one even layer for the fastest cooking time.
There's nothing not to like! I did double the garlic but that is par for me. Also, I don't know what size potatoes you used but I thought mine were on the small side and it cooked twice as long to cook.
Excellent!!! We loved them but they did take twice the time to cook the potatoes, maybe mine were a little bigger , and instead of red were little white potatoes, they took about 25 minutes to cook, so I had to add more stock to the pan. I used olive oil instead of the butter and beef broth instead of chicken cus we were having them with beef steak. I will be making these again, very delicious!!