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. chopped Fresh Parsley, divided
1/2 tsp. 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. Sauté onions 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.