| 1 1/2 pounds | Small new red potatoes, scrubbed |
| 1 tablespoon | Vegetable oil |
| 1 | Medium onion, chopped |
| 1 | Small clove garlic, crushed |
| 1 cup | Chicken broth (reduced sodium) |
| 1 cup | Chopped fresh parsley, divided |
| 1/2 teaspoon | Pepper |
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.
Variation: Replace the fresh parsley with basil leaves and add 1/4 teaspoon hot red pepper flakes for an Italian twist.