Crispy Potatoes

Crisp Potatoes
adapted from The Minimalist Cooks Dinner by Mark Bittman

Ingredients:
1 1/2-2 pounds Yukon Gold potatoes, peeled and cut into 1/2-1 inch chunks
3 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
Salt and freshly ground black pepper

Directions:
1. Place the potatoes in a pot of salted water and bring to a boil. Simmer until nearly tender, about 10 minutes. Drain well, put back into the pot and set the pot back on the burner to dry the potatoes.
2. Heat the olive oil in a large skillet over medium-high heat for 3-4 minutes. Add the potatoes and season generously with the salt and pepper. Cook, tossing occasionally until the potatoes are nicely browned all over, about 10 minutes.
3. Add the garlic and continue to cook an additional 5 minutes, stirring frequently. Taste, adjust seasoning, and serve.