- 8 medium Yukon Gold potatoes, peeled and cut into 1 and a half inch chunks (6 cups)
- 6 cloves of garlic, peeled
- 1 T salt
- 8 cloves of garlic, finely chopped or passed through a garlic press
- 2 T Olive oil
- 1 cup chopped parsley (or your favorite fresh herbs)
In a large pot, cover potatoes and whole garlic cloves with water and add salt. Bring to a boil and simmer, covered, for 15 minutes or until tender. Drain and set aside, with option to remove garlic cloves or keeping them together with the potatoes ultimately being part of the final creation.
In a large sauté pan*, heat olive oil and pressed garlic over low-medium heat, stirring periodically to avoid burning and cook just until fragrant. Spread garlic evenly over the bottom of the pan and add potatoes. Cook on several sides of the potato chunks until they are just browned turning potatoes until at least 2 sides are cooked, about 3 minutes per side. Keep heat low enough so they don’t burn. Divide among 4 plates and top generously with parsley. Enjoy!
* If your sauté pan is not large enough for all of the potatoes at once, divide olive oil and pressed garlic in half and brown potatoes in 2 batches.