Wash and scrub potatoes; cut into quarters. Place potatoes in a bowl; cover completely with cold water to prevent discoloration.
In a large skillet, heat oil over medium-high heat; add onion and garlic. Cook until golden brown, about 3 minutes. Add broth and 3/4 cup parsley (or 1 1/2 Tbl. dried); stir until well blended. Bring vegetable mixture to a boil.
Drain potatoes and add to skillet in a single layer. Cover skillet; reduce heat. Simmer until potatoes are tender, about 15 minutes. Sppon into a large bowl.
Pour sauce over potatoes. Sprinkle with remaining parsley and pepper. Serve immediately.
Originally Submitted
12/4/2011
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