1 1/2 lb. small new red potatoes, scrubbed
1 tbsp. vegetable oil
1 med. onion, chopped
1 small garlic clove, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
1/2 tsp. pepper

Serves 6

Recipe from Easy Everyday Cooking

Peel a strip of skin from around the middle of each potato; place potatoes in cold water.  Set aside.

Heat a large skillet over med. high heat; add oil.  Sauté onion and garlic for 5 min. 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 min. 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.

Variation
Replace the fresh parsley with basil leaves and add 1/4 tsp. hot red pepper flakes for and Italian twist.

Tip:
A vegetable peeler is the best utensil to quickly make the potato strips.  It will also preserve most of the potato.