Stock Yard Restaurant: Parsley Potatoes

Parsley Potatoes

Stock Yard Restaurant Recipe

Serves 4-6

1 1/2 pounds small red potatoes, scrubbed
1 tablespoon vegetable oil
1 medium onion, chopped
1 small clove garlic, crushed
1 cup fresh Parsley, chopped, divided
1/2 teaspoon ground black pepper

Peel a strip of skin from around the middle of each potato and place them in col water. Set aside. Heat the oil in a large skillet over medium-high heat and saute the onion and garlic for 5 minutes or until tender. Add the broth and 3/4 cup of parsley. Mix well and bring to a boil.

Place the potatoes in a single layer in the skillet, return it to a boil then lower the temperature. Cover and simmer for 10 minutes or until the potatoes are tender. Move the potatoes with a slotted spoon to a serving bowl. Add the pepper to the skillet and stir. Pour the sauce over the potatoes and sprinkle with remaining parsley.

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