Ingredients
8 small red potatoes
1 tablespoon extra-virgin olive oil
3 garlic cloves, thinly sliced
2 tablespoons chopped fresh parsley
Preparation
Place the potatoes in a skillet filled with water to cover. Add the oil and garlic, bring to a boil, and cook at a rolling boil until the water has evaporated, about 15 to 20 minutes. Cook the potatoes 2 to 3 minutes more, until the skins are seared and golden, stirring the potatoes with a wooden spoon once or twice.
Divide among 4 plates and serve, sprinkled with parsley.
