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.


  • 8 small red potatoes

  • 1 tablespoon extra-virgin olive oil

  • 3 garlic cloves, thinly sliced

  • 2 tablespoons chopped fresh parsley


  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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