3 tablespoons vegetable oil
1 clove garlic
1/2 pound fingerling potatoes, sliced lengthwise into 1/2-inch-thick pieces
Kosher or sea salt and freshly ground black pepper, to taste
In a 12-inch saute pan over medium-high heat, add oil and garlic; saute 1 to 2 minutes (do not brown the garlic). Remove garlic from the pan and discard. Add potatoes and saute until golden brown. Season with salt and pepper.