Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Crispy Cheddar Potatoes
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- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 4 servings
Directions
- Microwave 1 1/2 pounds small Yukon Gold potatoes, turning halfway through, until tender, 10 to 12 minutes; let cool slightly. Break into chunks. Toss with 2 tablespoons olive oil, 2 smashed garlic cloves, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast on a baking sheet at 450 degrees F, stirring once, until browned and crisp, about 30 minutes. Sprinkle with shredded sharp cheddar and chopped chives.
