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Parslied Potatoes

1 1/2 pounds small new red potatoes, scrubbed clean

1 tablespoon vegetable oil

1 medium onion, chopped

1 clove garlic, finely minced

1 cup chicken broth

Salt to taste

1 cup chopped fresh parsley, divided

1/2 teaspoon freshly ground pepper

1. Peel 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; sprinkle with salt to taste. Return to 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 and serve.

Makes 6 servings.

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