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Parslied Potatoes

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  • Peel a strip of skin from around the middle of each potato; place potatoes in cold water and set aside.
  • Heat a large skillet over medium-heat; add oil. Sautee 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 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.


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

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