Provencal Potatoes
  • 4 medium (about 1 lb) red-skinned boiling potatoes
  • 3 tblsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 scallion, very thinly sliced
  • salt and pepper to taste
  • Peel the potatoes (or not -- I never do) and slice them in half lenghthwise. Slice each half into 1/4-inch-thick half-moons.
  • Heat the olive oil in a large, heavy skillet over medium-high heat. Add the potatoes and cook, tossing frequently, about 15 minutes, or until tender and evenly browned.
  • Reduce the heat to medium, then sprinkle on the garlic and scallion. Cook, tossing constantly, about 2 minutes more, or until the scallions are hot and tender.
  • Season with salt and pepper and serve immediately.
Source: Jeanne Lemlin, Quick Vegetarian Pleasures