Heat the oil in a 9 or 10 inch skillet. Add the potato slices in layers, sprinkling each with salt. Add the minced garlic. Toss the mixture to coat potatoes evenly. Lower the heat, cover tightly and cook 20 minutes or until tender, scooping and turning occasionally. (The potatoes will be separated, not in a cake.) Turn up the heat so that some of the potatoes brown. Sprinkle in the parsley and serve immediately. NOTES: * Garlic fried potatoes -- This recipe is adapted from "The Foods & Wines of Spain," by Penelope Casas. : Difficulty: easy. : Time: 10 minutes preparation, 20 minutes cooking. : Precision: no need to measure. : Rita Coleman : c/o tekigm!jimc : Tektronix, Inc., Instruments Group, Beaverton, Oregon : Copyright (C) 1986 USENET Community Trust