Potatoes

I just love this potato dish. My mother made this one night as a way to brighten up a dull winter supper. The color of the potatoes and the parsley were a great contrast to the brown colors of the outside. This is an extremely simple dish to prepare.

 

Parsley Red Potatoes:

2 pounds small red potatoes

1 tablespoons olive oil

1 medium sweet onion, chopped

1 garlic clove, minced

1 cup chicken broth

1 cup fresh parsley, chopped and divided

1/2 teaspoon white pepper

 

Peel a strip of skin around the center of the potato. A vegetable peeler works best for this. Place the potatoes in a bowl and cover with cold water.

Heat a large skillet over a medium high heat; add the oil. Saute’ the onion and garlic for about 5 minutes or until tender. Add the broth and 1/2 cup parsley; mix well. Bring to a boil.

Place the potatoes in a single layer in the skillet. Return to a boil; reduce the heat. Simmer for 10 minutes or until the potatoes are tender.

Remove the potatoes with a slotted spoon to the serving bowl. Add the pepper to the skillet; stir. Pour the sauce over the potatoes. Sprinkle with the remaining parsley.

I hope you and your family have a wonderful Thanksgiving.