Wash the potatoes thoroughly and pat them dry with paper towels. You can peel them if you prefer, but leaving the skins on adds extra texture and nutrients.
Add oil to fry pan and turn on the heat to medium.
Slice the potatoes into thick rounds, about 1/4 inch thick.
Place the potatoes in one layer in the fry pan. You may have to cook these in rounds depending on how large your pan is.
Let the potatoes cook for five minutes and check the bottom. Flip once they begin to brown. Cook the other side for five minutes.
Place the cooked potatoes on paper towels to drain. Add salt and garlic and toss. Serve hot.
