New Potatoes with Rosemary
1 1/2 lbs. whole tiny new potatoes
2 T. butter or margarine
1 large onion, thinly sliced into rings
3 large cloves garlic, minced
1/2 t. dried rosemary, crushed
2/3 cup chicken broth
Salt and pepper
In large pan, cover potatoes with cold water. Bring to a gentle boil over medium high heat. Cook for 8 to 10 minutes or just until potatoes begin to soften but are not thoroughly cooked. Drain potatoes, and rinse with cold water. Slice potatoes in half and set aside. Melt butter or margarine over medium heat in large skillet. Add onion and garlic and cook, stirring often, until tender and lightly brown. Add potatoes and rosemary. Pour chicken broth over potatoes. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes more or until potatoes are tender. Uncover and cook for 2 to 3 minutes more or until most of the liquid is evaporated. Sprinkle with salt and pepper to taste. Serves 6
1 1/2 lbs. whole tiny new potatoes
2 T. butter or margarine
1 large onion, thinly sliced into rings
3 large cloves garlic, minced
1/2 t. dried rosemary, crushed
2/3 cup chicken broth
Salt and pepper
In large pan, cover potatoes with cold water. Bring to a gentle boil over medium high heat. Cook for 8 to 10 minutes or just until potatoes begin to soften but are not thoroughly cooked. Drain potatoes, and rinse with cold water. Slice potatoes in half and set aside. Melt butter or margarine over medium heat in large skillet. Add onion and garlic and cook, stirring often, until tender and lightly brown. Add potatoes and rosemary. Pour chicken broth over potatoes. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes more or until potatoes are tender. Uncover and cook for 2 to 3 minutes more or until most of the liquid is evaporated. Sprinkle with salt and pepper to taste. Serves 6
