Peel 2 medium sized yukon gold potatoes, wash them and pat them dry, cut off about a 1/4 inch from each end of the potatoes and also from the sides, to end up with a rectangle design, cut each potato in half, then each half in half to end up with evenly sized quarters, cut each quarter into 3 evenly sized pieces
Add the cut potatoes into a sauce pan, fill in with cold water to about 1/2 inch above the potatoes and heat it with a high heat
While the potatoes are boiling, thinly slice 3 large cloves of garlic, finely chop a handful of freshly chopped parsley (you should end up with about a 1/4 cup of chopped parsley) and reserve 1/3 cup of Spanish brandy
After boiling the potatoes for 20 minutes they should be ready, you can pierce one of the potatoes with a toothpick, if it easily goes in but with some resistance, they are perfect, you want them al dente, not falling apart, drain the potatoes into a sieve to get rid of the water
Heat a fry pan with a medium heat and add in 2 tbsp of extra virgin olive oil, after 1 minute add the potatoes into the pan, after 2 minutes flip the potatoes, 2 minutes later add in the sliced garlic and cook for 30 seconds, then add in the brandy and season generously with sea salt & freshly cracked black pepper, toss together in the pan until all the alcohol is gone (about 90 seconds), transfer the potatoes to a dish and serve at once, enjoy!
Get the Georgetown Extra Virgin Spanish Olive Oil I used to make this recipe.