by Tierney O'Hara

Created on: August 29, 2009   Last Updated: June 25, 2011

Delectable tiny round potatoes, simmered to perfect tenderness and bathed in butter and parsley confetti is a wonderful side dish that goes with almost any main course. But, if you have someone in your family who thinks parslied potatoes are boring or that they taste bland, you can make a few minor changes to the traditional recipe and acquire new fans for this simple but elegant way of preparing potatoes. 

Rather than boil the potatoes in plain water, simmer the potatoes in chicken stock. The stock imparts so much flavor, less fat (and calories)  is needed due to the rich tasting sauce that develops in the pan. when you use chicken stock.

Red potatoes are small and sweet and add color to the dish. The onions and garlic add a subtle, sweet undertone  that blends so well with the fresh, crisp flavor of the chopped parsley. You can serve these potatoes with a variety of different main courses, including oven roasted pork tenderloin and chicken fried steak. You can make them ahead of time and keep them warm in a casserole dish in the oven until it's time to serve dinner.

Red Potatoes with Parsley Sauce

Ingredients


1 1/2 pounds red new potatoes, (small)

1 tablespoon vegetable oil

1 tablespoon butter

1 medium onion, chopped fine

1 small garlic clove, minced

3/4 cup chicken broth

1 cup chopped fresh flat leaf parsley (save about 1/4 cup aside)

1 teaspoon pepper

1 teaspoon salt

Grated cheese optional

Cut a strip of skin around the middle of each potato or slash with an X. (If your potatoes are larger than a typical red potato size, you can cut the potatoes in half.)

In a large skillet over medium heat, add in the butter and oil. When the pan is hot, add in the onion and garlic and cook for 5 minutes or until tender.

Once the onion and garlic is soft, pour in the chicken broth and most of the parsley, saving about 1/4 cup for a garnish. Stir until well mixed.

When the broth begins to boil, add in the potatoes in a single layer, if possible, and reduce the heat to low. Cover the pan and let it simmer for about 15 minutes, then check for tenderness.

When the potatoes are soft, remove them from the pan with a slotted spoon and put them into a serving bowl. Put foil over the bowl to keep the potatoes hot.

Turn up the heat under the skillet to medium high and let the broth cook down and thicken about 5 minutes.

Remove the foil from the bowl and season the potatoes with salt and pepper. Spoon the hot pan juices over the potatoes and sprinkle the extra parsley on top. If you want to punch up the flavor a bit more, grate a hard table cheese like Romano over the top of the potatoes but do that before you garnish with the parsley. 

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