Wednesday, June 16, 2010

Parsley Potatoes

The Menu:
Parsley Potatoes

The Original Recipe:
I have no idea where I had gotten this recipe. I have made it a couple times before, but it's been a looong time. You are supposed to use unpeeled red potatoes, but my kids are weird and like them with out the skins (what are they thinking?!). Either way, they are super good and full of flavor! I make them as the recipe states.. It looks like a lot of liquid, but it gets soaked right up! I also add a tad bit of butter/margerine... shh, don't tell.

Parsley Potatoes

Total Preparation Time: less than 15 minutes

Actual Cooking Time: 15 to 30 minutes Total Servings: 6


1 ½ pounds Small red potatoes
1 Medium onion, chopped
1 Garlic clove, minced
 1 tbs. Canola oil
1 ½ cups Chicken broth
 1 cup Minced fresh parsley, divided
½ tsp. Salt, optional
 ½ tsp. Pepper


Cut a strip of peel from around the middle of each potato if desired; set aside. In a large skillet, sauté onion and garlic

in oil until tender. Stir in broth and ¾ cup parsley; bring to a boil. Add potatoes. Reduce heat, cover and simmer for 20

minutes or until potatoes are tender. Sprinkle with salt if desired and pepper and remaining parsley

Cook's Notes
5 1/2 teaspoons dried parsley =1 cup fresh parsley

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