Source: April 2000, Canadian Living
Rating: 8/10
2 lbs small new potatoes
2 tbsp olive or vegetable oil
1 onion
½ tsp salt
¼ tsp pepper
2 cloves garlic
2 tsp fresh rosemary (or 1/2 tsp dried)
1 cup chicken stock
2 tbsp fresh parsley
1
Cut 2 lb small new potatoes in half. In large nonstick skillet, heat 2 tbsp olive or vegetable oil over medium-high heat; cook potatoes, 1 onion, sliced, 1/2 tsp salt and 1/4 tsp pepper, stirring occasionally, for 15 minutes or until lightly browned.
2
Stir in 2 cloves garlic, minced, and 2 tsp chopped fresh rosemary (or 1/2 tsp dried); cook for 2 minutes. Stir 1 cup chicken stock. Reduce heat to medium-low; cover and cook, stirring often, for 30 minutes or until tender. Stir in 2 tbsp chopped fresh parsley.
3
Makes 8 servings.
Ingredients
2 lbs small new potatoes
2 tbsp olive or vegetable oil
1 onion
½ tsp salt
¼ tsp pepper
2 cloves garlic
2 tsp fresh rosemary (or 1/2 tsp dried)
1 cup chicken stock
2 tbsp fresh parsley