Parsley Potatoes

1 1/2 pounds Small red potatoes
1 medium Onion, chopped
1 Garlic clove, minced
1 Tbs Vegetable oil or Conola oil
1 1/2 cups Chicken broth
1 cup Fresh parsley, minced, divided
1/2 tsp Salt, optional
1/2 tsp Pepper

Clean potatoes. In a large skillet, saute onion and garlic in oil until tender. Stir in broth and 3/4 cup of parsley; bring to a boil. Add potatoes. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with salt if desired, pepper and remaining parsley

Yield: 4 Servings

Nutrition (per serving): 116.0 calories; 37% calories from fat; 5.0g total fat; 2.0mg cholesterol; 393.0mg sodium; 15.0g carbohydrates; 6.0g fiber; 9.0g net carbs; 4.0g protein.

Cooking Tips
This would be good with some bacon in it as well.

Source: Taste of Home Magazine - Oct/Nov 2002