|
|
| Paslied
Potatoes |
|
1½ lb small new red
potatoes, scrubbed
1 Tbsp vegetable oil
1 medium onion, chopped
1 small clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
½ tsp pepper
|
| Instructions: |
1.
Peel a strip of skin from around the middle of each potato; place
potatoes in cold water. Set aside.
2. Heat a large skillet
over medium-high heat; add oil. Sauté onion and garlic for
5 minutes or until tender. Add broth and ¾ cup parsley; mix
well. Bring to a boil.
3. Place potatoes in a single layer in skillet. Return to a boil;
reduce heat. Simmer, covered, for 10 minutes or until potatoes are
tender
4. Remove potatoes with a slotted spoon to serving bowl. Add pepper
to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining
parsley.
|
|
| Category: Side
Dish |
| Recipe By:
Linda van den Eikhof |
| |
| Prep &
Cook Time: 45 - 60 minutes |
| Level of Difficulty:
Moderate |
| |
| Makes: |
| |
|
