Pan-Crisped Potatoes (Mark Bittman)

1. 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. 2

   Heat the oil over med-high heat in a 12-inch nonstick skillet for 3-4 minutes.

3. 3

   You can use more oil for crisper potatoes or less oil to cut the fat.

4. 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. 5

   Add in the garlic and continue to cook for 5 minutes more, stirring frequently.

6. 6

   Taste and adjust seasoning if necessary, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.