Instructions: Heat oil in a large Dutch oven over medium-high heat. Add onion, thyme and bay leaf. Cook, stirring constantly, until tender. Add potatoes and next 3 ingredients; bring to a boil. Cover, reduce heat and simmer 20 minutes or until tender. Uncover, and cook over medium-high heat, stirring occasionally, 14 minutes or until liquid evaporates and potatoes are browned. Remove and discard bay leaf. Toss with parsley, salt and pepper.

Yield: 6 to 8 servings.

NOTES :
Association takes advantage of red-skinned new potatoes. these savory small potatoes look like an easy side dish. to try. I edited the oil to one-third the asking...

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