2 lbs. boiling potatoes,
peeled and cut into 1-inch pieces
3 tablespoons olive oil
6 cloves garlic, skins on
1 tablespoon, lemon juice
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
salt and fresh ground black pepper

Place potatoes in large colander;
rinse under cold water.
Drain well; pat dry.
In large nonstick skillet,
heat olive oil over medium heat
until hot.
Add potatoes in a single layer.
Cook, 
stirring and turning frequently,
10 minutes or until golden brown.
Add garlic.
Cover; reduce heat to low
and cook very gently,
shaking pan and stirring
mixture occasionally,
15 to 20 minutes or until
potatoes are tender when
peierced with fork.
Remove garlic;
discard skins.
In small bowl, crush garlic;
stir in lemon juice.
Add to potatoes;
mix well.
Cook 1 to 2 minutes
or until heated through.
Transfer to serving dish;
sprinkle with chives and
parsley.
Season to taste with 
salt and pepper.

Cook's Note:
Six cloves of garlic in one dish!
No this isn't a typo.
Chopping or pressing garlic,
releases it's essential oils
and produces a more assertive
flavor than cloves left whole.
Roasted whole garlic can be
quite mild.
To roast, place cloves in
a baking dish;
drizzle with olive oil.
Bake at 400 degrees for
30 minutes.