- Cook Time
- Prep Time
- 4 ServingsServings
- 1 1/2 Tbsp. olive oil
- 2 medium Yellow onions, thinly sliced
- 1 lb. New potatoes, cut into 1-inch pieces
- 1 cup California Ripe Olives, wedged
- 3/4 cup low sodium chicken broth
- 1/4 cup chopped parsley
1 Heat oil in a large saucepot over medium heat.
2 Stir in yellow onions, cover, and cook over low heat for 30 minutes, stirring occasionally until browned and tender.
3 Add new potatoes, California Ripe Olives and chicken broth and bring to a boil.
4 Season with salt and pepper to taste and turn heat down to low.
5 Simmer, covered for 20-25 minutes until potatoes are cooked through. Stir in parsley and serve.
Source: California Olive