Easter Savory Potatoes

1 med. onion, chopped (1/2 c.)
1 sm. garlic clove, crushed
2 T olive oil
3/4 c chopped parsley
freshly ground black pepper
1 c chicken broth
6 med. potatoes

Sauté onion and garlic in olive oil until soft. Stir in parsley, pepper and broth. Remove from heat. Pare and thinly slice the potatoes. Layer the slices in broth in the skillet. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 20 min. With a slotted spoon, lift potatoes into a heated serving dish and pour cooking liquid over them. Yield: 8 servings.