Wednesday, May 4, 2011

Parsley New Potatoes

What a presentation these potatoes make on any table.  No matter what they're paired with, they are always the focal point of the plate.  Just look at how beautiful they come out with all the bright green parsley, the gorgeous red skins and the exposed creamy yellow potato.  That's the best part, the yellowing of the potato.  It literally shows you that they have soaked up all of the wonderful stock and flavor while they were cooking. 

8-12 new potatoes (baby red one's) (peel just the center of the skin off-keeping it on the ends still)
1 T. of real butter
1 medium yellow onion (diced)
2 garlic cloves (minced)
sea salt/ fresh cracked pepper
1- 14 1/2 oz. can of chicken stock
1 1/2- 2 cups of fresh flat-leaf Italian parsley (chopped)
1/4 cup of grated Parmesan cheese
garnish with more fresh flat-leaf Italian parsley (snipped)

-In a large saucepan over medium-high heat, melt the butter and add in the onion.  Add in a fare amount of salt/ pepper, then the garlic.  Saute' for about 3-5 minutes to soften onions.  Pour in the chicken stock, parsley and the Parmesan cheese; bring to a boil.  Place your potatoes in the pot (don't stack them-they need to evenly cook).  Cover pan with a lid and lower to medium heat.  Simmer for 25-30 minutes or until potatoes are soft.  Serves 4.  Enjoy!

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