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Stove-Top Potatoes

Stove-Top Potatoes

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

http://www.marthastewart.com/132375/stove-top-potatoes
5
Rated
100100(3)3
  • Yield Serves 4

Ingredients

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

Directions

  1. 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.
  2. Divide among 4 plates and serve, sprinkled with parsley.

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