Yield:4 servings

• Fine sea salt

• 1¼ pounds baby potatoes, cut into 1½-inch chunks

• ¼ cup extra-virgin olive oil 

• 6 garlic cloves, thinly sliced 

• 1 or 2 fresh chiles, such as Fresno, red jalapeno, serrano or long red chile, thinly sliced (adjust depending on heat preference)

• Ground black pepper

• 1 pound large peeled, deveined shrimp

• 1 tablespoon unsalted butter 

• 2 tablespoons roughly chopped fresh parsley

• Bread, for serving (optional)

1. Step 1

   Bring a pot of salted water to a boil. Add the potatoes and cook until they are just fork-tender, 10 to 12 minutes. (A knife should slide in and out with no resistance, but the potato should still hold its shape). Drain well and set aside.

2. 1. Step 2

      In a large skillet or frying pan, combine the olive oil, garlic and chile, then turn the heat to low and cook gently for 4 to 5 minutes, stirring often, until fragrant and softened but not browned. Make sure the heat isn’t too high or the garlic will burn. 

3. 1. Step 3

      Increase the heat to medium. Add the drained potatoes to the skillet along with ¾ teaspoon salt and black pepper. Sauté, stirring occasionally, for about 5 minutes, until the potatoes are fully tender and have soaked up the spiced oil.

4. 1. Step 4

      Make space in the pan for the shrimp (or push the potatoes to one side). Add the shrimp and cook, stirring frequently, until just opaque, 2 to 3 minutes.

5. 1. Step 5

      Add the knob of butter and toss everything together for 30 to 60 seconds, until the butter melts into a glossy sauce. Taste and season with salt and pepper if desired. Remove from the heat, sprinkle with parsley, and serve immediately with bread on the side if you like.

or to mark this recipe as cooked.