Parslied Potatoes

By Hklbrries

A vegetable peeler is the best utensil to quickly make the potato strips. It will also preserve most of the potato.

Avoid overcrowding and use a skillet large enough to ensure the potatoes will remain in one even layer for the fastest cooking.

Ingredients

• 1 1/2 pounds small new red potatoes, scrubbed
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 1 small clove garlic, crushed
• 1 cup vegetable broth
• 1 cup chopped fresh parsley, divided
• 1/2 tsp pepper

Details

Servings 6

Preparation

Step 1

Peel a strip of skin from around the middle of each potato; place potatoes in cold water. 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 serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.