1 1/2 pounds small new red Potatoes, scrubbed1 tablespoon Vegetable oil1 medium Onion, chopped1 small clove Garlic, crushed1 cup chicken Broth1 cup chopped fresh Parsley, divided1/2 teaspoon Pepper
1. Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside.2. Heat a large skillet over medium-high heat; add oil. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsley; mix well. Bring to a boil.3. Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. 4. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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