1 med. chopped onion
1 sm. crushed clove of garlic
2 tbsp. olive oil
3/4 c. chopped parsley
1/4 c. chopped pimento
1 tsp. salt
1/8 tsp. pepper
1 tsp. granulated chicken broth
1 c. water
6 med. potatoes (3#)

1. Saute onion and garlic in olive oil until soft, stir in parsley pimento, salt, pepper, chicken broth and water, remove from heat.

2. Pare potatoes and thinly slice, layer potatoes in the broth in medium size skillet, heat to boiling; reduce heat, cover, simmer about 20 minutes or until tender.

3. Remove potatoes with a slotted spoon to a heated serving dish, spoon remaining cooking liquid over potatoes.