Italian Potatoes
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 cups 1-inch cubed unpeeled maine baking potatoes (approx. 3 med.)
- 3⁄4 cup finely chopped onion (, 1 1/2 med.)
- 1⁄2 cup finely chopped carrot (, 1 med.)
- 1⁄2 cup low sodium chicken broth
- 2 tablespoons tomato paste
- 1⁄4 teaspoon pepper
- 2 tablespoons parsley
- 1⁄4 teaspoon salt
- 2 cloves garlic
directions
- Cook all ingredients except parsley in 2 quart saucepan over medium low heat 25 to 30 minutes.
- Stirring occasionally, until potatoes are tender.
- Stir in parsley.
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Reviews
-
This turned out fine, nothing amazing but perfectly acceptable. I used vegetable broth instead of chicken, and had to add more several times in order to prevent sticking. I don’t know if it was the type of potato I used or the size I cut them, but it took quite a bit more than 25 minutes for them to be tender.
Tweaks
-
This turned out fine, nothing amazing but perfectly acceptable. I used vegetable broth instead of chicken, and had to add more several times in order to prevent sticking. I dont know if it was the type of potato I used or the size I cut them, but it took quite a bit more than 25 minutes for them to be tender.
RECIPE SUBMITTED BY
Dancer
Guelph, 0