- 1 1/2 lb small red potatoes
- 1 med onion, chopped
- 1 garlic clove, minced
- 1 Tbsp canola or veg oil
- 1 1/2 c. chicken broth
- 1 c. minced fresh parsley, divided
- 1/2 tsp salt
- 1/2 tsp pepper
Cut a strip of peel from around each potatoe if desired
In a large skillet saute onion and garlic in oil until tender.
Stir in broth and 3/4 c. parsley, bring to a boil.
Add potatoes; reduce heat, cover and simmer for 20 minutes until poatoes are tender
Sprinkle salt, pepper, and remaining parsley