Parsley Potatoes

1 1/2 lbs. small new red potatoes, scrubbed
1 tbsp. canola oil
1 med. onion, chopped
1 sm. clove garlic, crushed
1 c. chicken broth
1 c. chopped fresh parsley, divided
1/2 tsp. pepper

1. Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside.
2. Heat a large skillet over medium-high heat; add oil. Sauté onion and garlic for 5 minutes or until tender. Add broth and 3/4 c. parsley; mix well. Bring to a boil.
3. Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender.
4. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.