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Full Online Book HomeLearning KitchenVegetables - Potato - Parsley Potatoes
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Vegetables - Potato -  Parsley Potatoes Post by :sherman Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3326

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Vegetables - Potato - Parsley Potatoes

(from Kim at nowtalking.com)

1-1/2 lbs. small new red potatoes
1 TB oil
1 med onion, minced
1/4 tsp minced garlic
2 cups chicken stock
2 TB parsley flakes
1/2 tsp freshly ground black pepper


Wash, pat dry and peel potatoes. In a large heavy skillet, cook the onions in oil for 3-5 minutes, stirring frequently, until onions are shiny and see-through (if onions start to brown, turn down the heat). Add remaining ingredients; stir to blend.Partially cover the skillet and simmer 20-30 minutes. Potatoes should feel soft but somewhat firm when they are done. The stock will have reduced down by about half. If you think there is still too much stock raise the heat and remove the lid and cook for a few more minutes. Serve the potatoes with a bit of the onion/stock mixture on each serving.
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