FEEDS: 3-4

WHAT YOU’LL NEED:

• 3/4 lb. new salt potatoes, the small ones
• chicken stock
• salt and pepper
• 2 T. olive oil
• 2-3 T. fresh chives and parsley, chopped

LET'S COOK

Wash the potatoes, cut in half and drop in a pot. Cover with the chicken stock, bring to a boil and cook, uncovered, just until they’re soft. Drain almost all of the chicken stock from the pot, saving it for a soup or sauce use later.

Place the pot on a low burner, add the salt, pepper, olive oil and chopped fresh chives and parsley. Stir it up and simmer, uncovered, for about 6-8 minutes.

Serve right away with grilled chicken, steak or even some marinated pork chops.

MORE IDEAS:

You might use fresh oregano, even fresh dill, instead of the parsley or chives, or use a mix of all four.