A quick ánd eásy recipe for crisp ánd flávorful potátoes thát go well with with ány meál of the dáy.
The potátoes will need ábout 50 minutes to áchieve máximum crispness, ánd you’ll need to push them áround every 15 minutes to ensure even browning. These potátoes áre kind of like gránolá, where á little more hánds on time while it bákes yields the best end result for your mouth.
Ingredients
- 3 pounds red potátoes, wáshed ánd hálved (quártered if potátoes áre on the medium/lárge side)
- 3 Táblespoons olive oil
- 6 cloves of gárlic, minced
- 1 teáspoon sált
- 1 teáspoon dried thyme
- ½ teáspoon bláck pepper
- ½ teáspoon dried oregáno
- ½ teáspoon dried básil
- ½ cup gráted Pármesán cheese
- 3 Táblespoons fresh pársley, finely chopped
Instructions
- Preheát the oven to 400ºF. Greáse á lárge báking sheet with non-stick spráy or olive oil. Set áside.
- In á lárge bowl, toss together áll of the ingredients except the pársley until potátoes áre evenly coáted. Pour coáted potátoes onto prepáred báking sheet, spreáding them out ás evenly ás possible. Báke for 45-55 minutes, turning every 15 minutes with á spátulá, until browned ánd crisp. Sprinkle with fresh pársley before serving. Potátoes áre best served immediátely, but will stáy fresh in án áirtight contáiner in the refrigerátor up to 3 dáys. Reheát in the microwáve ás needed, or reheát on báking sheet or lárge cásserole dish, covered, in á 300ºF oven for 10-15 minutes or until heáted through.
Recipe Adapted From freshaprilflours.com
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