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Parsley Potatoes
1 1/2 lbs. new red potatoes
1 Tbsp. vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
1/2 tsp. ground black pepper
Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
Heat oil in a large skillet over med. high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.
Yield: 6 servings.
“No rule of etiquette is of less importance than which fork we use.”
Emily Post
This is one of the finest varieties of black tea, grown in northern India. The plants are grown at high altitude, up to 7,000 feet, and because of the cooler air grow slower and produce leaves with a finer flavor and aroma.
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