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FILL the medium-sized pan with water and salt and bring to a boil. RINSE the potatoes under running cold water and COOK them for about 10 minutes in the boiling water.
Meanwhile PEEL and finely chop the garlic cloves. If you're using fresh parsley, you need to rinse and dry it first before you finely CHOP it. DRAIN the cooked potatoes and set aside.
HEAT olive oil in a large skillet and roast the potatoes for a few minutes until they're crunchy and golden brown on all sides. ADD the chopped garlic and roast a few minutes more.
SEASON with pepper and salt and divide the coarse chili. GARNISH with parsley and enjoy!