Wyoming Basque Potatoes
|Onion||1 Medium, chopped to make 1/2 cup|
|Garlic clove||1 Small, crushed|
|Olive oil||2 Tablespoon|
|Chopped parsley||3⁄4 Cup (12 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Instant chicken broth/1 teaspoon granulated chicken bouillon||1 Ounce (1 Envelope)|
|Water||1 Cup (16 tbs)|
|Potatoes||3 Pound (6 Medium Size)|
1 In a medium size skillet,add olive oil, saute onion and garlic.Stir in parsley, pimiento, salt, pepper, chicken broth, and water. Remove from the heat and keep aside.
2 Pare potatoes and thinly slice (you should have about 6 cups). Layer potato slices in the broth in the skillet; heat to boiling; reduce heat. Cover and simmer for about 20 minutes, or until tender.
3 Remove potatoes with a slotted spoon to a heated serving dish. Spoon the remaining cooking liquid over potatoes.
4 Serve hot.