pounds small new red potatoes, scrubbed
tablespoon vegetable oil
medium onion, chopped
small clove garlic crushed
cup chicken broth
cup chopped fresh parsley, divided
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.