1 tablespoon plus 1 teaspoon extra virgin olive oil
1 large clove garlic, minced
1/4 teaspoon salt
Pinch of freshly ground pepper
Peel off a 1/2-inch strip of skin around the center of each potato.
Place the potatoes in a steamer set over simmering water. Cover and steam until tender, 15 to 20 minutes. Drain and reserve.
Heat the oil and garlic in a nonstick skillet large enough to hold the potatoes in one layer. Cook over medium heat until the garlic is fragrant, about 2 minutes. Add the potatoes and roll them in the oil mixture. Season with salt and pepper.