These parsley garlic potatoes are loosely based on one of the first recipes I ever executed as a young lass in my family’s Boise, Idaho, kitchen. They’re also the product of some resourceful innovating. They take some time, but are a nice alternative to roasting, mashing, baking and frying, and they reheat well.
Parsley Garlic Potatoes:
2 TBSP oil
½ small yellow onion, finely chopped
2 lbs (about 8-10 small to medium) Yukon or gold potatoes, cut into 1/4-inch slices
2-3 garlic cloves, minced
Freshly ground black pepper
1 1/2 cups chicken stock
3 TBSP fresh parsley, finely chopped
Heat oil in a large skillet over medium-high heat. Add onion and sauté until slightly brown. Add potatoes. Cook for 1-2 minutes, letting them brown just a bit. Add salt, pepper and garlic and stir lightly just to mix*.
Cook a minute longer then add chicken stock. Bring to a simmer, reduce heat to medium-low and cover.
Cook for about 15 minutes, or until potatoes are tender and liquid is reduced by half. Add parsley, give it a stir* and cook about 2 minutes longer. The potatoes should have a thick, parsley and onion coating.
*It’s important to keep the stirring minimal in order to avoid mushy potatoes.