Parslied New Potatoes

  • Yield: 6 servings


1 1/2pounds small red potatoes
1tablespoon vegetable oil
1medium onion, chopped
1small garlic clove, crushed
1cup chicken broth
3/4cup chopped fresh parsley
1/2teaspoon pepper
1/4cup chopped fresh parsley


  1. Peel a strip from around the middle of each potato.  Place in a pan and cover with cold water.  Set aside.
  2. Heat a large skillet over medium-high heat.  Add the oil, onion and garlic.  Saute for 5 minutes or until tender.  Add the broth and 3/4 cup parsley and mix well.
  3. Bring to a boil.  Arrange the potatoes in a single layer in the skillet.  Return to a boil and reduce the heat.  Simmer, covered for 10 minutes or until the potatoes are tender.  Remove with a slotted spoon to a serving bowl, reserving the sauce in the skillet.
  4. Add the pepper to the reserved sauce and stir to mix.  Pour over the potates.  Sprinkle with 1/4 cup parsley.

Recipe reprinted with permission from the  Dallas Junior Forum’s Tuxedos to Tailgates (Dallas Junior Forum of Richardson, Texas 2003). 

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