2 medium potatoes, unpeeled
1 bunch broccoli raab
1 tablespoon sea salt
5 tablespoons extra-virgin olive oil
6 large garlic cloves, smashed, peeled
Place the potatoes in a pot, add ample cold water to cover, and bring to a boil. Cook over medium heat until the potatoes are tender but not falling apart, about 20 minutes, depending on the size. Using a slotted spoon, remove the potatoes and let drain. Set aside until cool enough to handle.
Meanwhile, using a small, sharp knife, peel the skin from the tough lower stalks of the broccoli raab, which is to say, most of the bottom portion of the stalk. Cut the stems crosswise into about 3-inch lengths. Return the potato cooking water to a boil, adding a little additional water. When boiling, add the broccoli raab along with the salt, cover partially, and simmer until the stalks are tender but not mushy, 4 to 5 minutes. Drain the greens, reserving a little of the cooking liquid. Set aside.
Pry the skin from the potatoes (it should come off easily with your fingertips) and cut each potato lengthwise into quarters, then cut each quarter crossways into slices about 1/4 to 1/2-inch thick.
In a skillet or saucepan large enough to accommodate the potatoes and the greens, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and sauté until nicely softened but not colored, about 4 minutes. Transfer the garlic to a bowl.
Raise the heat to medium-high, add the potatoes, and sauté until they are golden and crisp all over, about 12 minutes. Transfer the potatoes to a serving bowl or platter. Warm the remaining 2 tablespoons olive oil over medium heat, then add the broccoli raab and the garlic cloves. Sauté until the greens are nicely coated with the olive oil and heated through, about 3 minutes; if the greens appear a little dry, add a spoonful or two of the reserved cooking water. Add to the potatoes and toss. Adjust for seasoning and serve immediately.