1 to 1 1/2 pounds new potatoes, scrubbed but not peeled
2 tablespoons kosher
1/4 cup olive oil
4 large garlic cloves
1/2 small dried chile pepper,
seeded and choppedor pinch of chili powder
1 to 2 teaspoons paprika
Put as many potatoes in a wide saucepan as will fit tightly in a single layer.
Cover with cold water, add salt and bring to a boil. Cover with and cook for 20
to 25 minutes until done but not breaking up.
Drain and peel or not as you wish,
then cut into slices.
Heat the oil in a skillet.
Bruise the whole garlic cloves by pressing on them
with the flat of a knife and add to the pan along with the chopped, dried chile
pepper, if using. When the garlic browns, discard the garlic and chile pepper.
Add potato slices over medium-high heat. When they start to color around the
edges, sprinkle with the paprika and chili powder, if using, and turn in the pan
for a couple of minutes more.