Parsley Potatoes

• 1.5-2 lbs potatoes
• 1 yellow onion, chopped
• 1 clove garlic, minced
• 1/2 cup chopped parsley
• 3 Tbsp oil
• 1 1/2 cup vegetable broth
• salt and pepper to taste

1. Peel and slice potatoes into 1/4-1/2 inch thick cubes; submerge in cold water. Drain potatoes and set aside.

2. Bring sauté pan to medium heat, add oil then sauté onion and garlic, until lightly browned. Add parsley and potatoes. Cook for about 5 minutes.

3. Add broth and bring to boil. Lower heat and cover. Simmer until potatoes are cooked, roughly 20 minutes. Drain. (Serves 2 to 4)