Stove-Top Potatoes

By pattie_d

Use the tiniest whole red potatoes you can find for this potato dish, but if they aren't available, simply quarter the larger ones.

Ingredients

• 8 small red potatoes
• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 2 tablespoons chopped fresh parsley

Details

Servings 4
Adapted from wholeliving.com

Preparation

Step 1

Directions

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.