6-8 small (2 inch diameter) red potatoes
2-3 cloves, finely chopped or equivalent prepared chopped garlic
1 tbsp. chopped fresh chives or 1 tsp. freeze dried
2 tbsp. vegetable or corn oil
Parsley, pepper to taste

Scrub potatoes, leave jackets on. Boil until tender. Cool enough to handle easily. Cut into quarters. Mix garlic and chives in oil in bowl large enough to handle the quartered potatoes. Mix potatoes in oil mixture and place in small casserole or baking pan, using all of mixture over the potatoes. Sprinkle with parsley and pepper to taste. (I use cracked pepper.) Cover. Bake in oven at 350 degrees for 30 minutes.