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Garlic Rosemary Potatoes

potatoes

2 pounds small new potatoes
2 tablespoons olive or vegetable oil
1 onion; sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic; minced
2 teaspoons chopped fresh rosemary; or
1/2 teaspoon dried
1 cup chicken stock
2 tablespoons chopped fresh parsley

Cut potatoes in half. In large nonstick skillet, heat oil over medium-high heat; cook potatoes, onion, salt and pepper, stirring occasionally, for 15 minutes or until lightly browned. Stir in garlicand chopped rosemary; cook for 2 minutes. Stir in chicken stock. Reduce heat to medium-low; cover and cook, stirring often, for 30 minutes or until tender. Stir in chopped parsley.

Contributor: Canadian Living Magazine, April, 2000

Yield: 8 servings

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