Potato Recipes

1 1/2 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
1 teaspoon pepper

Peel a strip of skin from
around the middle of each potato;
place potatoes in cold water.
Set aside.
Heat a large skillet over medium-high heat;
add oil.
Saute onion and garlic for 5 minutes
or until tender.
Add broth and 3/4 cup parsley;
mix well.
Bring to a boil.
Place potatoes in a single layer in skillet.
Return to a boil; reduce heat.
Simmer, covered, for 10 minutes
or until potatoes are tender.
Remove potatoes with a
slotted spoon to serving bowl.
Add pepper to skillet; stir.
Pour sauce over potatoes.
Sprinkle with remaining parsley.

Variation
Replace the fresh parsley with basil leaves
and add 1/4 teaspoon hot red pepper flakes
for an Italian twist.

Make Ahead
Prepare a double-recipe of potatoes.
Drain the leftovers and
refrigerate for up to 3 days.
Slice the potatoes and top
with vinaigrette dressing for a cold side dish.

Xpress
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 cooking.