Parsley Pepper Potatoes
Chicken broth can now be purchased in large, foil-lined containers that can be resealed and refrigerated. Simply pour what you need. This helps eliminate waste and is cost effective.
1 1/2 lb small new red potatoes
1 tsp vegetable oil
1 medium onion
1 small clove garlic
1 cup chicken broth
1 cup fresh parsley
1/2 Tbsp pepper
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. Saut� 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.
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.