Parsley Red Potatoes
- 1 ½ tablespoons chopped fresh parsley
- 2 cups small red potatoes, quartered
- ¼ teaspoon salt
- Dash of crushed red pepper
- 1 garlic clove, minced
- 2 teaspoons olive oil
Heat oil in a medium nonstick skillet over medium heat. Add garlic; cook 1 minute, stirring frequently. Add potatoes; cook 18 minutes or until tender, stirring frequently. Stir in parsley, salt, and pepper.