One of my daughter's favorite potatoes of all times is a recipe she calls "Easy Garlic Potatoes."
8 to 10 small red potatoes
1 Tablespoon minced garlic
2 Tablespoons butter
1 can Vegetable Broth (or chicken broth)
Salt and Pepper
Parmesan cheese (optional)
Melt the butter and garlic in a frying pan on low heat.
Wash the potatoes and either peel a strip down the middle (if they are smaller than an apricot) or, if larger than an apricot, cut in half. Set aside.
When the butter is melted, turn up the heat and brown the garlic. Once the garlic is as brown as you want it (and the butter will be a little brown also), add the potatoes, salt, pepper, parsley and broth.
Bring to a boil, turn down to a low simmer and cover. When the potatoes are completely done (depending on how many you cook it could be 20 to 30 minutes) if there is any broth left in the pan, turn the heat up and boil the broth until it begins to thicken (due to the starch in the potatoes). Pour the potatoes and broth into a bowl and serve.
As a variation, sprinkle some parmesan cheese on the potatoes. They're delicious either way!