Copyright 2001 by Lynne Rossetto Kasper.

Serve as a starter with bread for dipping or as a side dish for grilled foods. Use local organic ingredients if possible.

• 1/3 cup extra-virgin olive oil
• 12 large cloves garlic, sliced
• Salt and freshly ground black pepper
• Pinch hot red pepper flakes
• 1/3 cup water
• 3 pounds red-skinned or Yukon Gold potatoes, boiled in skins until tender
• 2/3 cup flat leaf parsley (can also use curly parsley)
• 4 whole scallions, thinly sliced
• Wedges of fresh lemon

In a 10-inch skillet combine the oil, garlic, salt, peppers and water. Cover and cook over medium heat until garlic is tender (about 15 minutes). Do not brown—add a little more water if necessary. Cook off water once garlic is tender.

Meanwhile, cook potatoes and peel while hot. Turn into a bowl. Crush the potatoes with a fork as you work in all the oil and garlic. Taste for seasoning. Fold in parsley and scallions. Serve with wedges of lemon so diners can add juice to personal taste.