Ingredients
1-1/2 pounds small red potatoes1 medium onion, chopped1 tablespoon canola oil1 garlic clove, minced1-1/2 cups chicken broth1 cup minced fresh parsley, divided1/2 teaspoon salt, optional1/2 teaspoon pepper
Preparation
Cut a strip of peel from around the middle of each potato if desired; set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and 3/4 cup parsley; bring to a boil.
Add potatoes. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with salt if desired, pepper and remaining parsley.
