6 medium potatoes
2 fresh minced or smashed finely garlic cloves
1 1/2 tablespoons fresh chopped parsley
olive oil for frying
1/2 cup chicken broth (approximately)
salt to taste

Peel potatoes and slice into thick rounds. Pieces should be about 1/4–1/3 inch thick. Sprinkle with salt. Pour about 1 1/2-2 inches of olive oil into a heavy bottomed frying pan. Heat over medium till hot enough to fry. Add potato slices to pan and fry till cooked. It is not necessary that they turn golden, as long as they are cooked.
Remove potatoes from pan and drain. While potatoes are draining, pour out oil from frying pan and return to heat. There should be a small amount of oil left in pan to sauté garlic. Add chopped garlic to pan and heat, stirring constantly.
Return potatoes to pan and add parsley. Toss potatoes, garlic and parsley together. Add enough chicken broth to moisten the potatoes – about 1/3-1/2 cup. Stir and allow to simmer for 5 minutes till potatoes are softened. Do not overcook.
Remove potatoes from pan and serve.