Wash the potatoes thoroughly. Using a pairing knife, cut a strip around the outside of the potato. Place potatoes in a large stockpot. Add chicken broth and bring to a boil. Reduce heat and cook at a low simmer for 20-30 minutes, until potatoes are fork tender. Drain potatoes. Place hot potatoes in a large skillet with all of the ingredients except the parsley. Simmer over medium heat stirring gently. Cook 10-12 minutes. Sprinkle with fresh parsley and serve.
Note- New potatoes should be smaller than a golf ball. If you are working with larger potatoes, use a pairing knife to cut potatoes into uniform sizes.
Yield: eight servings