Melted Onion and Olive Potatoes
- 1 1/2 Tbs olive oil
- 2 medium yellow onions, thinly sliced
- 1 lb new potatoes, cut into 1-inch pieces
- 1 cup olives, wedged
- 3/4 cup low sodium chicken broth
- 1/4 cup chopped parsley
- Heat oil in a large saucepot over medium heat. Stir in yellow onions, cover, and cook over low heat for 30 minutes, stirring occasionally until browned and tender. Add new potatoes, olives and chicken broth and bring to a boil. Season with salt and pepper to taste and turn heat down to low. Simmer, covered for 20-25 minutes until potatoes are cooked through. Stir in parsley and serve.
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