"This recipe is simple, economical, and delicious. It makes a colorful side dish for roasted chicken. I serve with steamed broccoli or carrots to finish out the meal." --CL Reader
2 teaspoons olive oil
1 garlic clove, minced
2 cups small red potatoes, quartered
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon salt
Dash of crushed red pepper
How to Make It
Heat oil in a medium nonstick skillet over medium heat. Add garlic; cook 1 minute, stirring frequently. Add potatoes; cook 18 minutes or until tender, stirring frequently. Stir in parsley, salt, and pepper.
I really like the flavor of this recipe but I have to agree, it takes much longer to cook than the recipe states. I have made it several times, as long as time is not an issue.
Basic but good
March 07, 2016
So after reading the reviews, I opted to oven roast the spuds in the oven at 425 degrees for 1 hour. I also increased the garlic - leaving the cloves whole to roast. Delicious. I sprinkled the parsley on just prior to serving.
September 23, 2010
I doubled the parsley and red pepper and the flavor was perfect. These definitely took longer to cook...more like 35 to 40 minutes, which was disappointing since they were not ready with the rest of the meal. I'll probably make this again, just keeping this in mind.
April 08, 2010
I usually love Cooking Light recipes, but I was not a fan of this one. It took much longer to cook than the recipe called for, and I didn't think it had much flavor at all. I wouldn't make it again.
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