Recipe Detail

Parslied Potatoes

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Number of Servings:


  1. 1 1/2 pounds - small new red potatoes scrubbed
  2. 1 tablespoons - vegetable oil
  3. 1 - medium onion chopped
  4. 1 - small clove garlic crushed
  5. 1 cups - chicken broth
  6. 1 cups - chopped fresh parsley divided
  7. 1/2 teaspoons - pepper


Make Ahead option: Prepare a double-recipe of potatoes; drain leftovers and refrigerate for up to 3 days. Slice the potatoes and top with a vinaigrette dressing for a cold side dish.

Peel a strip of skin from around the middle of each potato; place potatoes in cold water and set aside.

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.

Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender.

Remove potatoes with a slotted spoon to a serving bowl.

Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.


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