Yunnanese Potatoes

June is a whirlwind; the lettuce just keeps coming - collards and chard and snow peas too. The beets are surfacing, the melons and squashes are all stretching out along the ground. Corn is growing taller each day and the garlic is nearly ready for curing. In the midst of all this, a quick (unfortunately blurry) dinner of pan-fried potatoes makes good use of the just-cut garlic scapes and snips of the ever-plentiful chives.
Adjusted from the recipe for Quick and Tasty Yunnanese Potatoes in this book (which I cannot seem to put down), they are simple new potatoes - parboiled, allowed to cool, then pressed between the palms and fried with plenty of chopped green onions, garlic scapes and chives in little mixture of chili-spiked coconut and mustard oils.

Quite pleasing, indeed.