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Add a photoThese fork-tender and flavorful potatoes make an easy yet elegant accompaniment to any main entree
Ingredientes
- 1 1/2 Lbs. Baby Red Potatoes
- 1 Medium Onion, Diced
- 1 Tbsp. Canola Oil
- 1 Clove Garlic Minced
- 1 1/2 Cups Reduced-Sodium Chicken Broth
- 1 Cup Fresh Parsley, Minced & Divided
- 1/2 Tsp. Salt
- 1/2 Tsp. Black Pepper
Direcciones
- Cut a strip of peel from around the middle of each potato if desired; set aside. In a large skillet, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and 3/4 cup parsley; bring to a boil.
- Add potatoes. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with salt if desired, pepper and remaining parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 4 servings | |
| Calories 173 | |
| Calories from Fat 35 | 20% |
| Total Fat 3.98g | 5% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 450mg | 19% |
| Potassium 966mg | 28% |
| Total Carbs 31.0g | 8% |
| Dietary Fiber 4.2g | 14% |
| Sugars 2.88g | 2% |
| Protein 4.87g | 8% |
