Oxmoor House JANUARY 2005
Cook potatoes in boiling water, covered, 10 to 12 minutes or just until tender; drain. Set aside; cool.
Combine chicken broth and next 5 ingredients; stir well with a whisk. Set aside.
Cook sausage in a large nonstick skillet over medium heat 5 minutes or until browned, stirring frequently. Add maple syrup; cook 1 minute.
Place potatoes in a large bowl. Add sausage, green onions, and parsley; toss gently.
Pour broth mixture into pan. Bring to a boil, scraping pan to loosen browned bits. Pour broth mixture over potato mixture; toss gently to coat. Serve immediately.
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