Parsley Potatoes

A delicious accompaniment to any meal.

PARSLEY POTATOES

1 1/2 pounds red potatoes
1 small onion, chopped
1 whole garlic clove, minced
1 tablespoon canola oil, or vegetable oil or butter (I used olive oil)
1 1/2 cups vegetable or chicken broth 
1 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper

In skillet, saute onion and garlic in oil or butter until tender. Set aside. Scrub potatoes and then dice into large pieces. In large saucepan, boil potatoes in broth (plus added water to cover); drain when tender (roughly 15-20 minutes). Stir in extra butter, parsley, salt, and pepper. 4 servings.