Instructions
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1
Wash the unpeeled potatoes thoroughly and cut them into bite-sized chunks.
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2
Place the potatoes into a pot, add 5 cups of water, cover, and boil over medium heat until tender when pierced with a toothpick.
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3
Drain the cooked potatoes in a colander and let them sit for a few minutes to dry completely.
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4
Season the drained potatoes with 1/4 tsp black pepper and salt to taste, tossing gently to coat evenly.
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5
Finely chop the fresh parsley and mince the 7 garlic cloves.
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6
Melt 1 tbsp of butter in a skillet over medium heat, add the minced garlic, and sauté until lightly golden.
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7
Add the chopped parsley to the skillet and sauté for about 10 seconds.
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8
Add the seasoned potatoes to the skillet and fry over medium heat, tossing occasionally, until crispy and golden brown.
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9
Transfer to a plate and serve warm.
