italian potatoes

Amstad Produce, Inc.


		Italian Potatoes

Ingredients

	2 cups 1 inch cubes unpeeled baking potatoes (about 3 medium)
	3/4 cup finely chopped onions (about 1 1/2 medium)
	1/2 cup finely chopped carrot (about 1 medium)
	1/2 cup chicken broth
	1 tbsp tomato paste
	1/4 tsp salt
	1/4 tsp pepper
	2 cloves garlic, finely chopped (about 1 tsp)
	2 tbsp chopped fresh parsley

Cook all ingredients except parsley in 2 qt saucepan over medium low heat 25 to 30 minutes, stirring occasionally, until potatoes are tender. Stir in parsley.

6 servings

Note: Baking potatoes are best in this dish, as they retain their shape and don't become mushy. Use your food processor to chop the carrot, onions and garlic all at the same time - a time saver. These potatoes also keep nicely when placed over low heat for up to 20 minutes.

from: Betty Crocker's "New Choices Cookbook"