Parsley Potatoes

I saw this recipe in the Penzey's catalogue a few years ago.  Then I lost it and tried to recreate it, just never quite got it as good.  I was happy to find I had written it in a notebook I just found.

Parsley Potatoes

Ingredients

1 1/2 lbs. small red potatoes
1 Tbsp vegetable oil
1 medium onion, minced
1/4 tsp minced garlic
2 cups chicken stock
2 Tbsp parsley flakes
1/2 tsp black pepper

Directions

Wash potatoes and pat dry.  With vegetable peeler peel only the middle section of skin off of the potatoes.

In a large heavy skillet heat 1 Tbsp oil.  Add onions and cook 3-5 minutes.  Add the garlic and chicken stock.  Next add the parsley flakes and stir.  Add potatoes and black pepper.  Partially cover the skillet and simmer for 20-30 minutes.  The stock should reduce by at least half.