1 1/2 lb. small red potatoes
1 tablespoon vegetable oil
1 medium onion, chopped
1 small garlic clove, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
1/2 teaspoon 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 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 and reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Remove potatoes to a serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.