Crisp Potatoes

Crisp Potatoes
1 1/2-2 pounds waxy red or white potatoes, peeled and cut into 1/2- to 1- inch cubes
1/4 cup extra-virgin olive oil, more or less
1 teaspoon minced garlic
Salt and freshly ground black pepper
Add the potatoes to a pot of salted water, bring to a boil, and simmer until nearly tender, 10-15 minutes. Drain well.
Heat the oil over medium-high heat in a 12-inch nonstick skillet for 3 or 4 minutes. You can use more oil for crisper potatoes, or less oil to cut the fat. (You can also use butter, if you prefer, or a combination.) Add the potatoes along with a healthy sprinkling of salt and pepper, and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10-20 minutes.
Add the garlic and continue to cook for 5 more minutes, stirring frequently. Taste and adjust the seasonings if necessary, and serve.
Serves four.
Nutrition values per serving: 291 calories, 14 g fat, 40 g carbohydrates, 4 g fiber, 4 g protein, 0 mg cholesterol, 591 mg sodium.
"The Minimalist Cooks Dinner" by Mark Bittman (2001 Broadway Books, $26)