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Savory New Potatoes
2 Teaspoons olive oil -- may be tripled
1 Large onion -- chopped
1/2 Teaspoon dried thyme
1 bay leaf
2 Pounds small new potatoes -- halved (24 each)
2 Cups chicken broth
1 Tablespoon white wine vinegar
1 Large garlic clove -- crushed
2 Tablespoons minced fresh parsley
1/2 Teaspoon salt
1/2 Teaspoon freshly ground pepper
Heat oil in a large Dutch oven over medium-high heat. Add onion, thyme and bay leaf. Cook, stirring constantly, until tender. Add potatoes and next 3 ingredients; bring to a boil. Cover, reduce heat and simmer 20 minutes or until tender. Uncover, and cook over medium-high heat, stirring occasionally, 14 minutes or until liquid evaporates and potatoes are browned. Remove and discard bay leaf. Toss with parsley, salt and pepper.
Yield: 6 to 8 servings.