Ingredients
6
6 servings
- •1.5 pounds new red potatoes
- •1 tablespoon vegetable oil
- •1 onion, chopped
- •1 clove garlic, crushed
- •1 cup chicken broth
- •1 cup chopped fresh parsley
- •0.5 teaspoon ground black pepper
Instructions
- Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
- Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
- Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
- Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.
Nutritional Facts
Per 6 servings
- Calories: 134
- Carbohydrate: 24g
- Fat: 3g
- Fiber: 3g
- Protein: 4g
- Sugar: 2g
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