I found these garlic potatoes in a cooking magazine a long time ago. They have a rather unusual cooking technique in that they start off cooking in water and end up cooking in oil, but they're still quick to make. The garlic infuses the water and the water infuses the potatoes. I think they're particularly good with grilled steak, but they're also delicious with a pan-fried or broiled steak and with lamb and pork. (Larger image.) Serves 2.

See Also

Spice-rubbed Grilled Steak

Lamb Steak with Gremolata

Florentine Pork Chops: A New Twist on an Italian Classic

Ingredients

• 2 sm. (1 1/2-inch diameter) potatoes
• 1 1/2 Tbsp. olive oil
• 2 md. cloves garlic; finely chopped
• Salt and pepper

• Prep Time: 5 minutes
• Cook Time: 20 minutes

• Total Time: 25 minutes
• Yield: Serves 2.

Preparation

1. Slice potatoes 1/4 inch thick.

2. Place potatoes in a large non-stick skillet and add 1 inch of water to pan. Add garlic, olive oil and some salt.

3. Bring to a boil over high heat then reduce heat, cover and simmer for 10 minutes.

4. Remove cover and continue cooking until all water has evaporated then finish by browning in the oil left in the pan, turning as needed to avoid burning. Season with salt and pepper.