Parsley PotatoesStock Yard Restaurant Recipe
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.