Watkins Classic Parslied Potatoes

1 1/2 pounds small new red potatoes, scrubbed
1 Tbsp. Watkins Original Grapeseed Oil
1 medium onion, chopped
1 small clove garlic, crushed
1 cup prepared Watkins Chicken Soup & Gravy Base
1 to 2 Tbsp. Watkins Parsley
1/2 tsp. Watkins Black Pepper

Peel a strip of skin from around the middle of each potato. Place potatoes in cold water and set aside. In a large skillet, over medium high heat, add Watkins Original Grapeseed Oil. Sauté onion and garlic for 5 minutes or until tender. Add broth made with Watkins Chicken Soup & Gravy Base and Watkins Parsley. Mix well. Place potatoes in a single layer in skillet, return to boil, reduce heat. Simmer covered for 10 minutes or until potatoes are tender. Place potatoes in serving bow. Add pepper to liquid in skillet and pour over potatoes. Sprinkle more Watkins Parsley on top.

Variation: Prepare a double batch; drain leftovers and refrigerate for up to 3 days. Slice potatoes and top with Italian Salad Dressing made with Watkins Original Grapeseed Oil and Watkins Italian Salad Dressing Blend.

Variation: Replace Watkins Parsley with Watkins Basil and Watkins Red Pepper Flakes.

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