Parslied Potatoes
Ingredients:
1 1/2 pounds small new red potatoes, scrubbed
1 Tbsp vegetable oil
1 medium onion, chopped
1 small clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh pasley - divided
1/2 tsp pepper
Peel a strip of skin from the circumference of each potato, place in cold water and set aside.
Heat a large skillet over medium high heat, add the 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 the skillet. Return to a boil, reduce heat to a simmer.
Simmer covered for about 10 minutes or until potatoes are tender.
Remove potatoes with a slotted spoon to a serving bowl. Add pepper to skillet, stir. Now spoon that sauce over the potatoes and sprinkle with the remaining parsley.
Variation:
Replace the fresh parsley with fresh basil and add 1/4 teaspoon hot red pepper flakes for an Italian 'twist'.
Ingredients:
1 1/2 pounds small new red potatoes, scrubbed
1 Tbsp vegetable oil
1 medium onion, chopped
1 small clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh pasley - divided
1/2 tsp pepper
Peel a strip of skin from the circumference of each potato, place in cold water and set aside.
Heat a large skillet over medium high heat, add the 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 the skillet. Return to a boil, reduce heat to a simmer.
Simmer covered for about 10 minutes or until potatoes are tender.
Remove potatoes with a slotted spoon to a serving bowl. Add pepper to skillet, stir. Now spoon that sauce over the potatoes and sprinkle with the remaining parsley.
Variation:
Replace the fresh parsley with fresh basil and add 1/4 teaspoon hot red pepper flakes for an Italian 'twist'.
![[Image: PancakeBunny.jpg]](http://www.twitchinkitten.com/myphotos/PancakeBunny.jpg)
I have no idea what you're talking about so here's a bunny with a pancake on it's head