Cut potatoes in half, then quarters then across quarters into cubes (about 2 cups). Place in a colander, and rinse well under cool running water. Place in a saucepan with enough water to just cover the potatoes. Bring to a boil, reduce heat, cook for 15 minutes or until potatoes are tender. Meanwhile, chop the parsley together with the garlic until finely minced. Drain the potatoes and toss with olive oil. Add parsley/garlic mixture, salt and pepper and toss until combined.
