Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Stove-Top Potatoes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 Use the tiniest whole red potatoes you can find for this potato dish, but if they aren't available, simply quarter the larger ones. Ingredients 8 small red potatoes 1 tablespoon extra-virgin olive oil 3 garlic cloves, thinly sliced 2 tablespoons chopped fresh parsley Directions 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. Divide among 4 plates and serve, sprinkled with parsley. Print