Enough golf ball-sized potatoes, or potato pieces, to fill a large saute pan in one layer. You want the potatoes to have the skins on! Clean them up, and make them pretty.
3 cloves of garlic
1-2 cups of water or stock
3 Tablespoons olive oil
freshly ground pepper
Put the potatoes, garlic, olive oil and 1 cup of water in the pan. Sprinkle the potatoes with salt and pepper. Cover the pan and simmer for 20 minutes, adding more water if needed to keep the potatoes steaming. Remove the top and stir-fry for another 5-8 minutes until the potatoes are coated with a olive-oil melted garlic coating.
This is the very best way to cook a small potato. Don’t use starchy baking potatoes for this recipe. Use the waxy types of potatoes. That is better. The really expensive little potatoes that come in their own individual boxes are perfect, albeit expensive. Make extra, because you won’t care about the main course, only about having more of these little beauties.
To serve food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, making sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat. They will appreciate your concern!0