Parslied Potatoes

1 1/2 lb small new red potatoes, scrubbed

1 tbsp vegetable oil

1 medium onion, chopped

1 small clove garlic, crushed

1 cup chicken broth

1 cup chopped fresh parsley, divided

1/2 tsp ground pepper

Peel a strip of skin from around the middle of each potato; place potatoes

in cold water. Set aside. Heat a large skillet over medium high heat; add oil.

Saute onion for garlic for 5 minutes or until tender. Add broth and 3/4 cup

parsley; mix well. Bring to a boil. Place potatoes in a single layer in the

skillet. Return to a boil; reduce heat. Simmer, covered for 10 minutes or

until potatoes are tender. Remove potatoes with a slotted smooth to serving

bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with

remaining parsley.