Contributed By: Lizzie
Easy Everyday Cooking
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: American
Special Features: Vegetarian
Meal Type: Entree
Ingredients
1 1/2 pounds Small new red potatoes, scrubbed
1 tablespoon Vegetable oil
1 Medium onion, chopped
1 Small clove garlic, crushed
1 cup Chicken broth (reduced sodium)
1 cup Chopped fresh parsley, divided
1/2 teaspoon Pepper
Preparation
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. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 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.
Cook's Notes
Variation: Replace the fresh parsley with basil leaves and add 1/4 teaspoon hot red pepper flakes for an Italian twist.
Nutrition Information
Calories: 120
;
Total Fat: 3 g
;
Saturated Fat: 0 g
;
Polyunsaturated Fat: 2 g
;
Carbohydrates: 20 g
;
Protein: 4 g
;
Vitamin A: 53 RE
;
Vitamin C: 27 mg
;
Calcium: 35 mg
;
Sodium: 33 mg
;
Iron: 2 mg
;
Fiber: 3 g