The late, great Pierre Franey—author of The 60-Minute Gourmet showed me how to make these twenty years ago (of course he used butter), and I have been making them weekly ever since.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring the potatoes to a boil in salted water to cover, then lower the heat to simmer until nearly tender, 10 to 15 minutes. Drain well.
Step 2
Heat the oil over medium-high heat in a 12-inch nonstick skillet for 3 or 4 minutes. You can use more oil for crisper potatoes or less oil to cut the fat. (You can also use butter or a combination if you prefer.) Add the potatoes along with a healthy sprinkling of salt and pepper and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10 to 20 minutes.
Step 3
Add the garlic and continue to cook for 5 minutes more, stirring frequently. Taste and adjust the seasoning if necessary, then serve.
