|Olive oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Small, crushed|
|Chopped parsley||3⁄4 Cup (12 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
|Homemade chicken broth/Commercial low-sodium variety chicken broth||1 Cup (16 tbs)|
Pour olive oil into a large skillet over medium-high heat.
Add onion and garlic and saute until soft.
Stir in parsley, pimiento, pepper and broth.
Remove from heat.
Peel and thinly slice potatoes.
Layer slices in broth in skillet.
Place over medium-high heat and bring to a boil.
Reduce heat, cover and simmer 20 minutes, or until potatoes are tender.
With a slotted spoon, lift potatoes into a heated serving bowl and pour cooking liquid over them.