1 Tablespoon oil
1 ½ lb small new red potatoes, scrubbed well
1 chopped onion
1 garlic clove
1 teaspoon salt or to taste
1 cup vegetable broth
1 cup chopped fresh parsley
Heat a large skillet over medium-high heat; add oil. Saute onion and minced garlic for 5 minutes or until tender. Add broth and ¾ cup of parsley. Remove a strip of skin from around the middle of each potato. Slice the potatoes and put them in a single layer in the skillet. Return to a boil; reduce heat. Cover and simmer until the potatoes are tender. Pour potatoes and sauce in a serving dish. Sprinkle remaining parsley over the potatoes and serve.