- 1 1/2 pounds small new red potatoes
- 1 tbsp oil
- 1 onion, chopped
- 1 tsp garlic
- 1 cup chicken broth
- 1 cup parsley
- 1/2 tsp pepper
Peel a strip of skin from around the middle of each potato. Place potatoes in cold water. Set aside.
Heat oil on medium-high. Saute onion and garlic for 5 minutes. Add broth and 3/4 cup parsely. Mix well. Bring to boil. Place potatoes in single layer in skillet. Return to boil, reduce heat.
Simmer, covered, for 10 minutes or until potatoes are tender.
Remove potatoes with slotted spoon to serving bowl.
Add pepper to skillet. Stir. Pour sauce over potatoes.
Sprinkle with remaining parsely.