Parsleyed Potatoes

• 1 1/2 pounds small new red potatoes, scrubbed
• 1 Tbs vegetable oil
• 1 medium onion, chopped
• 1 small close garlic, crushed
• 1 cup chicken broth
• 1 cup chopped fresh parsley, divided
• 1/2 tsp pepper

Instructions:
Peel a strip of skin from around the middle of each potato; place potato in cold water and set aside. Heat a large skillet (to avoid crowding the potatoes) over medium heat; add oil. Saute onion and garlic until tender. Add broth and 3/4 cup parsley, mix well and bring to a boil. Place potatoes in a single layer in skillet and 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. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.
Serves: 4