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 chopped, or 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
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.