Micki Slattery from Sarasota, Florida says:
This was my mother's recipe. It was a favorite of hers.

Prep Time: 20 minutes
Cook Time: 35 minutes

Ingredients:

• 1 1/2 pounds small new red potatoes- scrubbed

• 1 tablespoon vegetable oil

• 1 medium onion, chopped

• 1 small clove garlic, crushed

• 1 cup chicken broth

• 1 cup chopped fresh parsley, divided

• 1/2 teaspoon pepper

Directions:

Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside.
Heat a 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 a single layer in skillet. Return to a boil, reduce heat. Simmer, covered for 10 minutes or until potatoes are tender.
Remove potatoes with a slotted spoon to serving bowl. Add salt and pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.
Italian Style. Replace the fresh parsley with basil leaves and add 1/4 teaspoon hot red pepper flakes for an Italian twist.