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Parslied Potatoes
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| 1 1/2 pounds | small new red potatoes, scrubbed |
| 1 tbsp | vegetable oil |
| 1 medium | onion, chopped |
| 1 small clove | garlic, crushed |
| 1 cup | chicken broth |
| 1 cup | 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 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 with remaining parsley.
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