Monday, February 4, 2019

Parslied Potatoes

These Parslied Potatoes would go excellent with the Reynolds Brown-in-Bag Pot Roast. I love boiled potatoes that are garnished in parsley and butter, but these are actually cooked in parsley with chicken broth and onions. Serves 6 Total Time: 30 minutes


1 1/2 lbs small red potatoes, scrubbed
1 tablespoon vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup fresh parsley, chopped, divided
1/2 teaspoon pepper


Peel a strip of skin from around the middle of each potato. Place in a bowl of cold water. Set aside.

Heat a large skillet over medium high heat and add oil. Sauté onions and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsley, mix well and bring to boil. Place the potatoes in a single layer in the skillet. Return to a boil then reduce heat. Cover and let simmer for 10 minutes or until potatoes are tender. Remove the potatoes with a slotted spoon to a serving bowl. Add pepper to the skillet and stir. Pour sauce over potatoes and sprinkle with the remaining parsley. Yum Yum!

You need a skillet with a lid to make parslied potatoes.

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