A great side dish for many meals, from baked chicken to roast pork. The chicken stock richly flavors the potatoes, while keeping them moist and tender. Red salad potatoes look and taste great for this recipe, but larger baking potatoes can be used, just peel and chop in half or quarters.

Wash the potatoes and pat dry. With a vegetable peeler, peel only the middle section of skin off of the potatoes. In a large, heavy skillet, heat 1 TB. vegetable oil over medium heat. Add minced onions and cook, 3-5 minutes, stirring frequently, until the onions are shiny and see-through. Turn the heat down a bit if the onions start to brown. Add the GARLIC and chicken stock. Next, add the PARSLEY FLAKES and stir to blend. Add the potatoes and BLACK PEPPER. Partially cover the skillet with a lid and simmer at medium heat for 20-30 minutes. The potatoes should feel soft but somewhat firm when they are done, and the stock will reduce down by about half. If you think there is too much stock, just raise the heat and boil the stock down as far as you’d like. Transfer the potatoes and stock to a serving dish. Serve the potatoes with a bit of the onions and stock added to each serving.

Yield: 4 servings.
Prep. time: 10 minutes.
Cooking time: 20-30 minutes.