Serves: 6
Total Calories: 683

1 tablespoon vegetable or olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 (14-ounce) can chicken broth
1 cup chopped fresh parsley, divided
1 (1 1/2-pound) bag small red potato
1/2 teaspoon pepper

Heat oil in a large frying pan over medium-high heat. Add onion and garlic and cook over medium heat 6–8 minutes, or until onion is translucent. Stir broth and 3/4 cup parsley into onion and garlic. Bring to a boil over medium-high heat. In the frying pan, lay potatoes in a single layer. Return to boil. Reduce to medium-low heat. Cover and cook 20–25 minutes, or until potatoes are tender. Remove potatoes with slotted spoon to serving bowl. Stir pepper into sauce and pour over potatoes. Sprinkle remaining parsley over top and serve immediately. Makes 6–8 servings.

Nutritional Facts:

Serves: 6
Total Calories: 683
Calories from Fat: 59

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Oven-Roasted Rosemary Potatoes
Parsley Potatoes
Creamy Sour Cream and Cheddar Potatoes
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