"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
2 1/2 lbs of new red potatoes, sliced in half or quartered 2 tbsp vegetable oil 4 cloves garlic minced 1/3 cup thinly sliced fresh basil 1 tsp. pepper 1/2 tsp. salt
Cook potatoes until soft, do not overcook. Heat oil in frying pan. Place potatoes sliced side down in hot oil, add garlic, salt and pepper. Toss until potatoes are brown. Add basil and toss until coated. Serve
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