Spicy Parsley Potatoes
New potatoes cooked in chicken broth with Italian parsley and hot red peppers.

Recipe by Paul Mayville

Ingredients

• 1 1/2 pounds new potatoes
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1/2 teaspoon minced garlic
• 1 medium hot pepper, minced
• 1 can chicken broth
• 1 cup italian parsley, chopped, divided
• 1/2 teaspoon pepper

Directions

Using a peeler, remove a 1/2 to 1 inch strip of skin all around middle of each potato. Set aside.

Pour oil In a large pan over medium high heat; saute onion, garlic, and hot pepper for 5 min. or until tender. Add broth and 3/4 cup parsley; mix well and bring to a boil.

Place potatoes in a single layer in pan. Return to a boil; reduce heat and simmer, covered, for 10 min. or until potatoes are tender. Remove potatoes with a slotted spoon. Add black pepper to pan and stir. Pour sauce over potatoes. Sprinkle with remaining parsley.

Serves 6