- Peel the potatoes (or not -- I never do) and slice them in half lenghthwise. Slice each half into 1/4-inch-thick half-moons.
- Heat the olive oil in a large, heavy skillet over medium-high heat. Add the potatoes and cook, tossing frequently, about 15 minutes, or until tender and evenly browned.
- Reduce the heat to medium, then sprinkle on the garlic and scallion. Cook, tossing constantly, about 2 minutes more, or until the scallions are hot and tender.
- Season with salt and pepper and serve immediately.
Source: Jeanne Lemlin, Quick Vegetarian Pleasures