Recipes:
## Savory Potatoes in Parsley Sauce
### INGREDIENTS
2 tablespoons vegetable oil
½ cup finely chopped onion
2 cloves garlic, minced
4 medium potatoes, cut into thin slices
¼ cup minced fresh parsley
⅔ cup chicken broth
1 teaspoon salt
¼ teaspoon pepper
2 hard-boiled eggs, chopped
**SERVES 4**
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### Make Ahead
You can prepare through step 3 up to 4 hours ahead. Refrigerate until ready to reheat, add the chopped eggs and serve.
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### VARIATION
Give the parsley sauce a pesto kick by adding 1 tablespoon dried basil in step 3.
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### 1
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, until golden, about 10 minutes.
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### 2
Add potatoes and parsley to saucepan. Cook until potatoes just begin to brown, about 5 minutes.
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### 3
Add chicken broth, salt and pepper to saucepan. Bring to a boil. Reduce heat to medium-low. Simmer, covered, until potatoes are tender, about 15 minutes.
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### 4
Arrange potatoes on a serving platter. Sprinkle eggs over potatoes.
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### Make It Quicker
• Pump up your canned chicken broth by simmering it with parsley stems, chicken skin and bones, etc., and a whole clove of peeled garlic. Simmering for just 30 minutes will produce a chicken stock your family will swear is homemade.
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