Crisp garlic yukon gold potatoes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Extra-virgin olive oil |
| Salt | ||
| Black pepper; freshly | ||
| Ground, to taste | ||
| 2 | pounds | Yukon Gold potatoes; |
| (small), halved | ||
| 6 | cloves | Garlic; thinly sliced |
| 2 | tablespoons | Flat-leaf parsley; finely chopped |
Directions
Preheat the oven to 400 degrees F. Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper. Arrange the potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown. Transfer the potatoes to a bowl.
Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter. Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once.
Recipe By: Sascha Lyon, Balthazar bistro, NYC Notes: Recipe from September 1998 Food & Wine From: Khudson123@...
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Nov 14, 98
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