New Potatoes with Scallions
Dress Up the Ordinary
Tender new potatoes cooked in our savory stock and tossed with scallions and bright green parsley, this is a great side dish for spring. Serve it with poached salmon or roast chicken, or add some white beans and goat cheese for a delicious main dish.
2 tablespoons butter
2 bunches scallions (green onions), white part and 3 inches of green part, sliced thinly on the diagonal
4 cups water
2 1/2 pounds new potatoes, halved (or quartered if they're large)
2 bay leaves
1/3 cup dry white wine
1/4 cup chopped fresh parsley
Salt and ground black pepper
Melt the butter in a large saucepan over medium heat. Add the scallions and sauté until they have softened, about 3-4 minutes. Remove them from the pan and set them aside.
Add the Veggie-Stock Gold®, water, and bay leaves to the pan, stirring to combine, and bring to a boil over medium-high heat. Add the potatoes, reduce the heat to medium-low, and simmer until the potatoes are cooked through, 10-15 minutes. Using a slotted spoon, transfer the potatoes to a large bowl, and set them aside.
Add the wine to the liquid in the pan and return the liquid to a boil. Cook until the liquid is reduced to about 1/2 cup, 10-15 minutes. Discard the the bay leaves and return the potatoes and scallions to the pan. Toss with the parsley to combine and season to taste with salt and pepper.