Thursday, January 20, 2011

Meat and Potatoes, MMMMMMM

Roasted Potatoes

Adapted from the Barefoot Contessa


3 pounds small red, white, and purple potatoes

¼ cup good olive oil

1 ½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons minced garlic (3 cloves)

2 tablespoons minced fresh parsley or 1 tablespoon dried parsley


Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

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