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Content: Drain in a colander. When cool enough to handle cut into 1/8 inch thick slices. Peel them if desired. Heat the oil in a non-stick skillet until it starts to smoke slightly. Place the potatoes in the pan with salt and pepper. Shake the pan a bit to keep the slices separated. Flip occasionally or turn them with a flexible spatula. When crusty and brown add the garlic. Add the parsley and serve immediately. Yield: