Spanish potatoes with olive sauce

Rinse the baby potatoes in a colander, leaving the skins on, and cut each in half into large bite sized pieces.

Put the potatoes in a stock pot in a flat layer, cover barely with water, season generously with sea salt and heat on high.

Heat a frying pan over medium heat and add the two tablespoons of olive oil.

Add the sliced garlic and mix continuously 30 seconds to a minute, until fragrant but not browned, then turn off the heat.

Drain the olives in a colander over a bowl and shake off the excess liquid.

Put the olives, capers, garlic, oregano, thyme and lemon juice in a food processor and season with a little sea salt and black pepper.

Run the processor 15 to 20 seconds, until finely chopped.

Add the quarter cup of olive oil and run another 15 seconds or so, until it is incorporated into the sauce.

After 20 to 25 minutes the potatoes should be just cooked through; check with a toothpick and boil longer if needed.

Reserve some of the cooking water, take the pot off the heat and drain the potatoes in a colander, then return them to the pot.

Add the reserved cooking water to the sauce and run the processor 5 to 10 seconds, adjusting the liquid for a thicker or thinner sauce.

Transfer the sauce to the pot and toss gently until the potatoes are coated.

Transfer to a serving dish and garnish with olives and fresh parsley.