My family is temporarily stationed at an overseas military base. Most of our belongings were placed into storage, along with my recipes!
There is one in particular that I've scoured the web for. It's a pan-cooked potato (new potato?) recipe from the Great American Recipes cards. The recipe is for potatoes cooked in broth with a lot of parsley, and the photo on the recipe shows potatoes with lots of green parsley. I called it "parslied potatoes", but that's not the correct name. It's my husband's favorite. Can anyone share it?
Recipe By:Hallie Guilfoyle
"These potatoes are so good and are great with rib eye steaks."
1 1/2 pounds new red potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
1/2 teaspoon ground black pepper
1Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
2Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
3Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
4Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.