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Peel a strip of skin from around the middle of each potato and place potatoes in a bowl of cold water. Discard potato skin strips).
Heat olive oil and sauté onion and garlic for 3 minutes. Add broth and 3/4 cup parsley. Mix well and bring to a boil.
Place potatoes in broth and return to a boil. Reduce heat to simmer 10 minutes. Remove potatoes to a bowl with a slotted spoon. Add pepper to skillet and stir. Pour broth over potatoes and sprinkle with remaining parsley.
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