* 1 1/2 pound new red potatoes
* 1 tablespoon vegetable oil
* 1 medium onion, chopped
* 1 clove garlic, minced
* 1 cup chicken broth
* 1 cup chopped fresh parsley, divided
* 1/2 teaspoon pepper
Peel a strip of skin from around the middle of each potato. Place in cold water and set aside.
Heat a large skillet over medium-high heat, add oil. Saute onion and garlic for 5 minutes. Add broth and 3/4 cup parsley, mix well. Bring to a boil. Place potatoes in a single layer in skillet. Return to a boil, reduce heat. Simmer, covered for 10 minutes or until potatoes are tender. Remove potatoes with a slotted spoon to serving bowl. Pour sauce over potatoes and sprinkle with remaining parsley.