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| | Parsley Potatoes 1Basic-Recipes.com9/2006 1 1/2 pounds of small new red potatoes, scrubbed
1 tablespoon of vegetable oil
1 medium onion, chopped
1 small clove garlic, crushed
1 cup of chicken broth
1 cup of chopped fresh parsley, divided
1/2 teaspoon of pepper |
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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. Sauté the onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup of parsley, mix well. Bring to a boil. Place the potatoes in a single layer in skillet. Return to a boil, reduce heat. Simmer, covered for 10 minutes or until the potatoes are tender. Remove the potatoes with a slotted spoon to serving bowl. Add pepper to skillet, stir. Pour sauce over potatoes. Sprinkle with remaining parsley. Serves 6
Parsley Potatoes 2
4 tablespoons of butter
1 clove garlic
1/8 teaspoon of thyme
1/8 teaspoon of rosemary
1/8 teaspoon of dry mustard
2 teaspoons of chopped parsley
pepper to taste
1/2 teaspoon of lemon juice
4 medium sized potatoes, cooked
Melt butter. Add garlic. Remove from heat and let stand for 5 - 10 minutes. Add thyme, rosemary, tarragon, mustard, parsley, pepper and lemon juice, Let stand for at least 12/ hour. Strain, reheat and serve on hot potatoes. Serves 4 |
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