Pan-crisped Potatoes (mark Bittman)

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 lbs waxy potatoes, peeled and cut into 1/2-to1-inch cubes (red or potatoes)
• salt
• fresh ground black pepper
• 1/4 cup olive oil (more or less)
• 1 teaspoon minced garlic

Recipe

• 1 bring the potatoes to a boil in salted water to cover, then lower the heat to simmer until nearly tender, 10-15 minutes; drain well.
• 2 heat the oil over med-high heat in a 12-inch nonstick skillet for 3-4 minutes.
• 3 you can use more oil for crisper potatoes or less oil to cut the fat.
• 4 add in the potatoes along with a healthy sprinkling of salt and pepper and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10-20 minutes.
• 5 add in the garlic and continue to cook for 5 minutes more, stirring frequently.
• 6 taste and adjust seasoning if necessary, then serve.