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1
Peel potatoes and cut into quarters lengthwise.
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2
Fill a medium frying pan with about 1/4 inch olive oil and heat to very hot; add sliced garlic until browned and fragrant.
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3
Remove garlic with slotted spoon.
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4
Oil should be quite hot, but not smoking.
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5
Add potatoes and let sit over moderately high heat for about 2 minutes.
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6
Toss potatoes, and let sit 2 minutes more (this sears the outside and helps prevent them sticking to the pan).
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7
Continue sauteeing, tossing fairly frequently for 7-8 minutes more, until the potatoes are lightly browned all over.
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8
Add the unpeeled garlic cloves and toss the potatoes with salt, pepper, and thyme.
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9
Cover pan and cook over moderately low heat, tossing occasionally, for 8-10 minutes more, until potatoes are tender.
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10
*Ifnot serving immediately, keep warm on asbestos mat or warming device, but do not cover pan or potatoes will loose their freshly cooked taste.
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11
*(Just before removing from pan, add freshly squeezed lemon juice, and correct seasoning as neccessary.) At serving time, raise heat and toss the potatoes again for a moment or two.
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12
Remove from pan with slotted spoon to paper bag.
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13
Serve with whole clove of garlic: each person can crush the clove with their fork and mix into their potatoes.
