Cut 750 g baby red potatoes into quarters. Heat a large wide frying pan over medium. Add 1 tbsp olive oil, then 1 medium chopped onion and 3 minced garlic cloves. Cook until onion is soft, 3 min. Add potatoes, 1 cup chicken broth, 1 sprig fresh rosemary and 1/8 tsp hot red-chili flakes. Bring to a boil, then reduce heat to medium. Gently boil, partially covered, until potatoes are fork-tender, 15 min.