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