Recipes:
## Parslied Potatoes
### INGREDIENTS
1½ pounds small new red potatoes, scrubbed
1 tablespoon vegetable oil
1 medium onion, chopped
1 small clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
½ teaspoon pepper
**SERVES 6**
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### Make Ahead
Prepare a double-recipe of potatoes. Drain the leftovers and refrigerate for up to 3 days. Slice the potatoes and top with a vinaigrette dressing for a cold side dish.
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### VARIATION
Replace the fresh parsley with basil leaves and add ¼ teaspoon hot red pepper flakes for an Italian twist.
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### 1
Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside.
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### 2
Heat a large skillet over medium-high heat; add oil. Sauté onion and garlic for 5 minutes or until tender. Add broth and ¾ cup parsley; mix well. Bring to a boil.
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### 3
Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender.
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### 4
Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.
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### Make It Quicker
• 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.
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