Ingredients
- 1 1/2 pounds medium red bliss or other waxy-style potatoes, skin-on and scrubbed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt, plus more
- 1 tablespoon finely minced garlic
- 1 tablespoon finely chopped flat-leaf parsley
- Freshly ground black pepper
Directions
Preheat oven to 375 degrees F.
Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.
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By knapp1307_10615046
Scottsdale, AZ
on June 25, 2008
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This is a very easy recipe and I used the baby golden potatoes so they were a little sweet. The edges were crispy and really good. Will make this again.
By r.sweetpea_8883043
Henderson, NV
on April 22, 2008
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These potatoes turned out phenomenally. The cooking time listed was great and the potatoes cooked to perfection. Next time I will double this recipe so I can have leftovers!
By acade29_7831666
southbend, FL
on June 30, 2007
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these were alright. mine were a little dry though. added a bit of butter and olive oil and that helped. they were a nice side but next time i'll do a little more of something to coat them then roast. very easy to make.
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