Savory New PotatoesTom & Kari|
2 tablespoons olive oil
1 cup chopped onion
1/2 teaspoon dried thyme
1 bay leaf
2 cups low-sodium chicken broth
1 tablespoon white wine vinegar
24 small unpeeled round red potatoes (about 2 pounds)
1 large clove garlic, crushed
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Heat oil in a large nonstick skillet over medium-low heat until hot.
Add onion, thyme and bay leaf; cook 15 minutes or until onion is tender.
Add broth and next 3 ingredients; bring to a boil. Cover, reduce heat, and
simmer 20 minutes or until potatoes are tender.
Uncover, increase heat to medium-high, and cook 14 minutes or until liquid
evaporates and potatoes are lightly browned.
Remove from heat.
Add parsley, salt and pepper. Toss well.
6 servings of 4 potatoes each
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