Ingredients:
1 1/2 pounds small new red Potatoes, scrubbed
1 tablespoon Vegetable oil
1 medium Onion, chopped
1 small clove Garlic, crushed
1 cup chicken Broth
1 cup chopped fresh Parsley, divided
1/2 teaspoon Pepper
Preparation:
1. Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside.
2. Heat a large skillet over medium-high heat; add oil. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsley; mix well. Bring to a boil.
3. Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender.
4. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.