Ingredients

3½ pounds small red new potatoes, cut into 1-inch pieces
1 cup chicken broth, reduced-sodium
3 sprigs fresh rosemary, finely chopped
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley, divided
2 garlic cloves, finely chopped
½ small shallot, finely chopped
1 tablespoon lemon zest
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 300ºF. Add potatoes, stock and rosemary. Cover and cook until almost tender, about 12 minutes.
2. Remove lid and cook until almost all of the liquid has evaporated. Raise heat to 425°F and add oil to coat. Brown potatoes for about 3 to 5 minutes.
3. Add 1 tablespoon of the parsley, garlic, shallot, zest, salt and pepper. Sauté for 4 to 5 minutes.
4. Cover and turn Skillet off. Let sit for 1 to 2 minutes.
5. To serve, garnish with remaining parsley.

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