Parslied Potatoes

1 1/2 lbs small red potatoes.
1 T. oil
1 med onion chopped
1 clove garlic
1 cup chicken broth
1 cup chopped parsley, divided
Pepper

Peel a strip of skin from around the middle or each potato.
Place in cold water.

Heat large skillet over med-high, add oil.
Saute onion and garlic 5 minutes or until tender.
Add broth and 3/4 cup parsley.
Mix well. Boil.

Place potatoes in single layer in skillet.
Return to boil; reduce heat; simmer covered 10 minutes or until tender.

Remove potatoes with slotted spoon to serving bowl.
Add pepper to skillet, stir.
Pour sauce over potatoes.
Sprinkle with remaining parsley.

Serves 6.