Parslied Potatoes

newspapergal's Note:

Much better than regular potatoes

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 ½ lbs small red potatoes , scrubbed
• 1 tablespoon vegetable oil
• 1 medium onion , chopped
• 1 clove garlic , chopped
• 1 cup chicken broth
• 1 cup chopped fresh parsley , divided
• ½ teaspoon pepper

Directions:

1. Peel a strip of skin from each potato.
2. Place potatoes in cold water.
3. Set aside.
4. Heat large skillet over medium heat.
5. Add oil.
6. Saute onion and garlic 5 minutes, until tender.
7. Add broth and 3/4 cup parsley, mix well.
8. Bring to boil.
9. Place potatoes in a single layer in skillet.
10. Return to a boil, reduce heat, simmer covered for 10 minutes or until tender.
11. Remove potatoes with a slotted spoon to serving bowl.
12. Add pepper to skillet, stir.
13. Pour sauce over potatoes, sprinkle with remaining parsley.

Reviews

[~Leanne~]

I made these last night for supper and we had no left overs. These are fantastic, so simple to make and they tasted great. I added a Tbsp of butter at the end when the potatoes came out just to make it a little richer, I served these with rib steaks, the best meal of the week. Thanks so much for posting an easy way to jazz up potatoes.

[AmyZoe]

This is my favorite recipe for Parslied Potatoes. I can't recall where I found the recipe, but this is a great one. Thank you so much for posting the recipe!

[ms_bold]

My potatoes were larger and therefore, I quartered them instead of just peeling the centers. This was a very flavorful, but simple side with steamed green beans and Recipe #177118. We love it, and will prepare these again.