Parslied Potatoes

     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

A vegetable peeler is the best utensil to quickly make the potato strips. It will also preserve most of the potato.

Avoid overcrowding and use a skillet large enough to ensure the potatoes will remain in one even layer for the fastest cooking.

Plan Ahead  Prepare a double recipe of potatoes. Drain the leftovers and refrigerate for up to 3 days.

Slice the potatoes and top with a vinaigrette dressing for a cold side dish.

     Variation  Replace the fresh parsley with basil leaves and add 1/4 teaspoon hot red pepper flakes for an Italian twist.

     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. Saute onion and garlic for 5 minutes or until tender. Add broth and  3/4 cup 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.

 SERVES 6