1 to 1 1/2 pounds new potatoes, scrubbed
    but not peeled
2 tablespoons kosher salt
1/4 cup olive oil
4 large garlic cloves
1/2 small dried chile pepper, seeded
    and chopped or pinch of chili powder
1 to 2 teaspoons paprika

Put as many potatoes in a wide saucepan as will fit tightly in a single layer. Cover with cold water, add salt and bring to a boil. Cover with and cook for 20 to 25 minutes until done but not breaking up. Drain and peel or not as you wish, then cut into slices.

Heat the oil in a skillet. Bruise the whole garlic cloves by pressing on them with the flat of a knife and add to the pan along with the chopped, dried chile pepper, if using. When the garlic browns, discard the garlic and chile pepper.

Add potato slices over medium-high heat. When they start to color around the edges, sprinkle with the paprika and chili powder, if using, and turn in the pan for a couple of minutes more.