Place potatoes in a single layer in a heavy bottom pan. Dot with butter. Add enough chicken broth to come half way up potatoes. Season with salt & pepper.

Simmer covered over medium-low heat until potatoes are fork tender, about 15 minutes.

Remove lid and continue to cook until liquid has evaporated, about 5 minutes.

Using a ladle or back of a large spoon, crack each potato. Brown potatoes on each side, adding butter if needed.

Remove to a serving bowl and sprinkle with chopped fresh parsley.