It seems almost silly to give a recipe for this. This is what I make with whatever potatoes are around (though I prefer the fingerlings you can get at the Waverly Farmers’ Market during the summer). Sometimes I peel the potatoes, sometimes not. Sometimes I slice them, other times, I cut them into chunks. Use this as a guideline and create your own fried potato masterpiece!
2 pounds potatoes
1/4 cup of olive oil, approximately
salt and pepper
2 cloves of garlic, minced
A handful of chopped fresh herbs like parsley, chives, rosemary or mint
In a large non-stick skillet, heat oil to hot but not smoking over medium to medium-high heat. Add potatoes and sauté, stirring potatoes from time to time so that they brown on both sides, about 20 minutes. With only a few minutes left of cooking, add salt and pepper to taste, then add garlic, and toss potatoes to distribute. Do not let garlic brown. Remove from heat, taste for seasoning, and toss with herb of choice. Serves 4 as a side dish.
