Featured Pinch Tips Video
- 1 1/2 lb
- small new red potatoes, scrubbed
- 1 Tbsp
- vegetable oil
- 1 medium
- onion, chopped
- 1 small
- clove garlic, crushed
- 1 c
- chicken broth
- 1 c
- chopped fresh parsley, divided
- 1/2 tsp
1Peel a strip of skin from around the middle of each potatoes in cold water. Set aside
2Heat 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 cup parsley; mix well. Bring to boil.
3Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender.
4Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.