Peel a strip of skin from around the middle of each potato; place potatoes in cold water and set aside.
Heat a large skillet over medium-heat; add oil. Sautee onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsley; mix well. Bring to a boil.
Place potatoes in a single layer skillet. Return to a boil; reduce heat. Simmer, covered for 10 minutes or until potatoes are tender. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet, stir. Pour sauce over potatoes. Sprinkle with remaining parsley.