Romantic dinners can be fast inexpensive and intimate. Food sometimes illuminates the flavor of a culture gone past. A culture during a time when we our ancestors were negroe, colored or just plain black. Our ethnic dishes accentuate our African American roots and ingredients of dexterity. Home made dishes from home grown heroes. Entrees, dinners and desserts that have coursed time and challenged assimilation. The recipes here on this site have been selected for their simplicity and detail. So enjoy and hopefully these will soon be your favorite dishes. Health food is great, but, every one needs a break now and then...
Parslied Potatoes
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Perfect Partner:
Rib Eyed Steaks
Ingredients
- 1½ pounds small new red potatoes, scrubbed
- 1 medium onion chopped
- 1 small clove garlic, crushed
- 1 cup chicken broth
- 1 cup chopped fresh parsley, divided
- ½ teaspoon pepper
- 1 tablespoon vegetable oil
A vegetable peeler is the best utensil to quickly make the potato strips. It will also preserve most of the potato.
Avoid overcrowding and use a skillet large enough to ensure the potatoes will remain in one even layer for the fastest cooking.
Make Ahead
Prepare a double-recipe of potatoes. Drain the leftovers and refrigerate for up to 3 days. Slice the potatoes and top with a vinaigrette dressing for a cold side dish.
Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside.
Heat a large skillet over a medium-high heat; add oil. Sauté onion and garlic for 5 minutes or until tender. Add broth and ¾ cup of parsley; mix well. Bring to a broil.
Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered for 10 minutes or until potatoes are tender.
Remove potatoes with a slotted spoon to a serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.