small new potatoes, scrubbed
chopped parsley, divided
Peel a strip of skin from around the middle of each potato. Place potatoes in cold water and 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 of parsley. Mix well and bring to a boil.
Place potatoes in a single layer in the skillet. Return to a boil and reduce heat. Simmer, covered for 10 minutes or until potatoes are tender.
Remove potatoes with a slotted spoon. Add pepper to skillet and stir. Pour the sauce over the potatoes and sprinkle with the remaining parsley.