Parsley Pepper Potatoes

Chicken broth can now be purchased in large, foil-lined containers that can be resealed and refrigerated. Simply pour what you need. This helps eliminate waste and is cost effective.

Ingredients

1 1/2 lb small new red potatoes

1 tsp vegetable oil

1 medium onion

1 small clove garlic

1 cup chicken broth

1 cup fresh parsley

1/2 Tbsp pepper

Directions

1. Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside.

2. Heat a large skillet over medium-high heat; add oil. Saut� onion and garlic for 5 minutes or until tender. Add broth and 3 4 cup parsley; mix well. Bring to a boil.

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.

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