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

Scrub potatoes. 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. 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 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 a serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.