1-1/2 lbs 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 large skillet over medium-high heat; add oil. Saute 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 single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender.
Remove potatoes with slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley. Serves 6.
Make Ahead: Prepare a double-recipe of potatoes. Drain the leftovers and refrigerate for up to 3 days. Slice potatoes and top with vinaigrette dressing for a cold side dish.
**Avoid overcrowding and use a skillet large enough to ensure the potatoes will remain in one even layer for the fastest cooking.