1Cut the potatoes into 3/8-inch cubes. Place in a sieve, and rinse well under cool tap water. Place in a bowl with water to cover until ready to cook.
22In a large nonstick skillet, heat the oil. Drain the potatoes, pay dry with paper towels, and add to the hot oil. Sauté over high heat for 12 to 14 minutes, stirring occasionally, until the potatoes are browned on all sides.
33Meanwhile, chop the garlic and parsley together until finely minced, and set the mixture aside. (This is a persillade.)
4Add the salt, pepper, and persillade to the potatoes in the skillet, tossing to combine. Serve immediately.