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Ingredients
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1 ½ pounds new red potatoes
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1 tablespoon vegetable oil
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1 onion, chopped
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1 clove garlic, crushed
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1 cup chicken broth
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1 cup chopped fresh parsley
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½ teaspoon ground black pepper
Directions
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Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
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Heat oil in a large skillet over medium 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.
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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.
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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.
Nutrition Facts (per serving)
134 | Calories |
3g | Fat |
24g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 134 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 3% |
Cholesterol 0mg | 0% |
Sodium 273mg | 12% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 3g | 9% |
Total Sugars 2g | |
Protein 4g | 9% |
Vitamin C 28mg | 31% |
Calcium 27mg | 2% |
Iron 1mg | 7% |
Potassium 545mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.