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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 pounds - small new red potatoes, scrubbed
  • 1 tablespoons - vegetable oil
  • 1 - medium onion, chopped
  • 1 - small clove garlic, crushed
  • 1 cups - chicken broth
  • 1 cups - chopped fresh parsley, divided
  • 1/2 teaspoons - pepper
  • Directions:

    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.

    Brief Description

    New red potatoes simmered in chicken broth with seasonings and parsley.

    Main Ingredient:

    new red potatoes

    Category:  Vegetables

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 15 min


    Italian variation: Replace parsley with basil and add 1/4 tsp. hot red pepper flakes.


    Easy Everyday Cooking recipe card

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    Posted On:

    May 28, 2020

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