"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Parslied Potatoes Recipe

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This recipe for Parslied Potatoes, by , is from Amber Christine's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Hoffer
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. Small Red Potatoes, Scrubbed
1 T. Vegetable Oil
1 Medium Onion, Chopped
1 Small Clove Garlic, Crushed
1 C. Chicken Broth
1 C. Fresh Parsley, Chopped and Divided
1/2 tsp. Pepper

Directions:
Directions:
Peel a strip of skin from around the middle of each potatoes; place potatoes in cold water. Set aside. Heat a large skillet over medium-high heat; add oil. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsley; mix w ell. Bring to a boil. Place potatoes in a single layer in skillet. Return to a boil; reduce heat and simmer for 10 minutes or until potatoes are tender. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet. Pour sauce over potatoes. Sprinkle with remaining parsley.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
A vegetable peeler is the best utensil to quickly make the potatoes strips. it will also preserve most of the potato.
Also you can replace the fresh parsley with bay leaves and add 1/4 tsp. hot red pepper flakes for an Italian twist.

 

 

 

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