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Place the potatoes in a pan of cold water. Bring to the boil and simmer for 5 minutes.
Turn off the heat and drain off the water. Carefully give the pan a shake to 'fluff-up' the potatoes slightly.
Heat the oil over a high heat in a large frying pan.
Place the potatoes in the pan and cook on high, turning often until very lightly browned – this should take about 5 minutes.
Then sprinkle on the salt and pepper, and cook again, turning often, for a further 5 minutes, until golden brown.
Turn off the heat, allow to cool for 30 seconds, then add the garlic to the pan (adding the garlic earlier will cause it to burn, giving it a nasty acidic taste).
Give it a stir, to infuse the garlic flavour in the potatoes, then remove from the heat and serve.