Easy Side Dishes: Pan Fried Parslied Potatoes

Potatoes are delicious. These are made tender by boiling in chicken broth, and slightly crisp by pan frying, all in the same pan. Less dishes, tasty result. Who could ask for more?


Use a large skillet for these potatoes. You don't want a huge mound of potatoes in your pan or they won't cook evenly. If you don't have a large skillet, you might want to cook these in 2 or even 3 batches.


Ingredients


2 pounds potatoes, any type
2 tbsp oil
1 medium onion, finely chopped
1 clove of garlic, finely chopped
1 cup chicken broth
4 tbsp butter
2 tsp salt
1 tsp black pepper
2 tbsp dried parsley


Preparation


Peel and cube all potatoes, then place in a large bowl of water. This will keep them from turning black while you get the skillet prepared. Heat the skillet over medium-high heat. Add garlic, oil, and onion. Sauté garlic and onion until tender, about 5 minutes. Add the broth and mix well. Allow the broth to come to a boil.


Add potatoes to the boiling broth. The broth will momentarily stop boiling. Allow it to return to a boil, then reduce heat to a simmer. Cover and simmer for about 10 minutes. Potatoes should be tender.


Uncover the potatoes and add butter, salt, and pepper. Allow potatoes to cook until most of the liquid is evaporated and the potatoes are slightly browned. If you want them to brown a little more, you can leave them in the pan a little longer.


Transfer potatoes to a serving dish. Sprinkle with parsley and serve immediately.


Serves 4 to 6 people.