Herbed Garlic Potatoes

These potatoes tasted better than they seemed, so perhaps I will keep this recipe and try it again with fresh parsley and thyme. Also, I didn't read the instructions properly and neglected to quarter the potatoes!!

Herbed Garlic Potatoes

6 medium-sized red potatoes, quartered (about 1 1/2 lb.)
1 t. salt
2 T olive oil
3 cloves garlic
1 T chopped fresh parsley leaves
1 t. fresh or 1/2 t. dried thyme leaves
1/2 t. pepper

1. In a 4-quart saucepan, heat potatoes, salt, and enough water to cover potatoes to boiling. Cook potatoes until just tender (15-20 minutes). Do not overcook or the potatoes will lose their shape. Drain potatoes in colander and set aside for 5 minutes to dry slightly.
2. Meanwhile, in large skillet, heat olive oil over medium heat. Coarsely chop 2 cloves of garlic and add to oil. Cook until garlic browns slightly. With slotted spoon, remove garlic from oil and discard.
3. Add potatoes to oil and cook 2 minutes, turning occasionally. Finely chop remaining garlic clove and add to potatoes. Cook, stirring, another minute. Add parsley, thyme, and pepper. Cook, stirring another 2 minutes. Serve warm or at room temperature. Makes 4 servings.