Friday, April 20, 2012


1 1/2 lbs small new red potatoes
1 tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 cup chicken or vegetable broth
1/2 tsp pepper
1 cup chopped fresh parsley

Peel a strip of the skin from around the center of each potato.

Heat the vegetable oil in a large skillet over medium to medium-high heat.  Add the onion and garlic to skillet and cook for about 5 minutes until onion is tender.  Add the broth, pepper, and about 3/4 cup of the parsley; mix together well and bring to a boil. 

Add the potatoes to the skillet in  single layer, reduce the heat and cover.  Simmer for 10 minutes or until the potatoes are tender.

To serve, sprinkle the remaining parsley over the cooked potatoes.

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