1 1/2 lbs. small red waxy potatoes
Salt to taste
2 tbsp. olive oil
Freshly ground pepper to taste
1 tsp. garlic, finely chopped
2 tbsp. parsley, finely chopped

Scrub the potatoes and place in a saucepan. Cover with water and add salt. Bring to a boil and simmer 20 minutes, or until tender. Drain in a colander. When cool enough to handle cut into 1/8 inch thick slices. Peel them if desired.

Heat the oil in a non-stick skillet until it starts to smoke slightly. Place the potatoes in the pan with salt and pepper. Shake the pan a bit to keep the slices separated. Flip occasionally or turn them with a flexible spatula. When crusty and brown add the garlic. Add the parsley and serve immediately. Yield: 4 servings.