Peel the potatoes and slice them into thin rounds, about 1/8 inch thick. In a large bowl, toss the potato slices with the onion, garlic, flour, salt and pepper until they're well coated.

Heat a heavy-bottomed skillet over medium heat. Add the vegetable oil. Once it's shimmering, add the potato mixture spreading it into an even layer.

Every few minutes, give the potatoes a gentle flip. Make sure to scrape up any browned bits from the bottom of the pan, it should take about 15 minutes (until golden-brown).

Pour the chicken broth over the potatoes and add pieces of unsalted butter on the surface. Cover with a lid to trap the steam and cook until the potatoes are fork-tender. It should take about 8-10 minutes.

Remove the lid and continue to cook until most of the liquid has been absorbed, around 5 minutes (don't forget to stir).

Garnish and Serve: Serve hot. You can sprinkle the chopped parsley.