Pan-Crisped Potatoes (Mark Bittman) - cooking recipe

Ingredients

2 lbs waxy potatoes, peeled and cut into 1/2-to1-inch cubes (red or white potatoes)
salt
fresh ground black pepper
1/4 cup olive oil (more or less)
1 teaspoon minced garlic

Preparation

Bring the potatoes to a boil in salted water to cover, then lower the heat to simmer until nearly tender, 10-15 minutes; drain well.
Heat the oil over med-high heat in a 12-inch nonstick skillet for 3-4 minutes.
You can use more oil for crisper potatoes or less oil to cut the fat.
Add in 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 in the garlic and continue to cook for 5 minutes more, stirring frequently.
Taste and adjust seasoning if necessary, then serve.