Parsley Potatoes

  • 1 1/2 lbs. new red potatoes
  • 1 T. vegetable oil 
  • 1 onion, chopped 
  • 1 clove garlic, crushed 
  • 1 c. chicken broth 
  • 1 c. chopped fresh parsley 
  • 1/2 t. ground black pepper


Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.

Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.

Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

Taken from