1 1/2 lb. small new red potatoes, scrubbed
1 tbsp. vegetable oil
1 medium onion, chopped
1 small clove garlic, crushed
1 c. chicken broth
1 c. fresh parsley, chopped and divided
1/2 tsp. pepper

Peel a strip of skin from around the middle of each potato with a vegetable peeler. Place potatoes in cold water. Set aside. Heat a large skillet over medium-high heat. Add oil. Sauté onion and 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 skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet. Stir. Pour sauce over potatoes. Sprinkle with remaining parsley. Tip: Prepare a double recipe of potatoes. Drain the leftovers and refrigerate for up to 3 days. Slice the potatoes and top with a vinaigrette dressing for a cold side dish.