Parslied Potatoes

I've had this recipe for probably 10 years. How come I couldn't find it a couple of weeks ago when I needed it?

1 1/2 pounds small new red potatoes, scrubbed
1 Tbsp. vegetable oil
1 med onion, chopped
1 small garlic clove, crushed
1 C. chicken broth
1 C. fresh parsley
1/2 tsp pepper

1. Peel a strip of skin from around the middle of each potato; place in cold water, set aside.
2. Heat a large skillet over med-hi heat; add oil. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 C. 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 slotted spoon to serving bowl. Add pepper to skillet, stir. Pour sauce over potatoes. Sprinkle with remaining parsley.