6 med. (very sm.) Red River Valley red potatoes, peeled & thinly sliced
1/2 c. minced onion
1 clove garlic, minced
1 chicken bouillon cube
1/2 c. chopped parsley
In large saucepan with 1-inch of water, combine potatoes, onions, garlic and bouillon cube. Cover and cook 10 minutes. Add parsley; cook 5 minutes more, or until potatoes are tender; drain. Serves 6.
Red River Valley Potato Growers Association