Ingredients

• 1 1/2 lbs small red potatoes, scrubbed
• 1 tablespoon butter
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 1 cup chicken broth
• 1 cup fresh parsley, chopped and divided
• 1/4 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Peel a strip of skin from around the middle of each potato.

2. Place potatoes in a bowl of cold water.

3. Set aside.

4. Heat a large skillet over medium-high heat; add oil.

5. Saute' onion and garlic for 5 minutes or until tender.

6. Add chicken broth and 3/4 cup FRESH parsley; mix well.

7. Bring to a boil Place potatoes in a single layer in skillet.

8. Return to a boil; reduce heat.

9. Simmer, covered, for 10 minutes or until potatoes are tender.

10. Remove potatoes with a slotted spoon to a serving bowl.

11. Add salt and pepper to skillet; stir.

12. Pour sauce over potatoes.

13. Sprinkle with remaining parsley.

14. **Usea large skillet to ensure the potatoes remain in one even layer for the fastest cooking time.