Recipe Courtesy of Sanford D'Amato
~from Savoring Time in the Kitchen
Serves 6
2 pounds red potatoes (about 8), quartered (unpeeled)
1 ½ tablespoons kosher salt
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
1 bunch green onions (6 to 7), cut diagonally into ½ -inch slices
2 large cloves garlic, peeled and finely chopped
1 cup packed Italian parsley leaves (about 1 ounce), cleaned
In large pot, cover potatoes with water. Add the salt and bring to a boil, then cook at a low boil 10 minutes or until potatoes are tender but not falling apart. Drain and let cool about 8 minutes or until just cool enough to handle. Slightly crush each potato wedge with your hand to make them about ¾ to 1 inch thick. (I omitted this step as my potatoes were small and the quarters were only 1 inch thick).
Place 1 very large or 2 smaller sauté pans over high heat. Pan should be large enough to hold potatoes in one layer without crowding. Place oil in pan or divide between two pans and, when oil is hot, add potatoes. Sauté without disturbing for 2 to 4 minutes until potatoes are nicely golden on bottom.
Season with salt and pepper and start turning potatoes over to brown all of them evenly so they are very crisp and golden - 10 to 12 minutes total.
Lower heat if potatoes are browning too fast.
When potatoes are golden and crisp, add green onions and garlic, sauté about 1 ½ to 2 minutes.
Cut large parsley leaves in half. Add to potatoes and sauté 1 minute, stirring.