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Simply boiled and then dressed with a fruity extra-virgin olive oil and fresh parsley, new potatoes complement Grilled Chili-Rubbed Chicken Thighs perfectly. Choose similarly sized potatoes so they will cook in the same amount of time.

Body+Soul, September 2006

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Recipe Summary test

prep:
5 mins
total:
20 mins
Servings:
6
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Ingredients

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Directions

Instructions Checklist
  • In a large pot of boiling salted water, cook potatoes until tender but not falling apart, 10 to 15 miuntes (timing will vary depending upon the size of potatoes; test with a fork to see if done). Drain in a colander, rinse under cold water, and shake to remove excess water.

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  • Halve potatoes and transfer to a bowl along with oil; season with salt and toss with parsley.

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