Crisp Garlic Potatoes

Thing 2 loves these potatoes. They are crispy on the outside and tender on the inside; a perfect combination of textures.

This recipe was originally intended to be made with Yukon Gold potatoes. I used regular potatoes because my kitchen was out of Yukon Gold. Nonetheless, they came out scrumptious. I must say I devoured most of them myself. At first I thought the potatoes may be too "garlicy" but the garlic was not at all overpowering. It blended in well with the potatoes. I just love the texture and overall taste of the potatoes; I will be making these often.

Crisp Garlic Potatoes
(Serves 8)

Ingredients:
1/4 cup extra virgin olive oil
5 halved potatoes
6 thinly sliced medium garlic cloves
2 tablespoons finely chopped parsley
Salt & pepper to taste

Directions:

• Preheat the oven to 400 degrees. 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. Bake for 25 minutes, or until the cut side is crisp and golden. Turn the potatoes and cook for another 20 minutes till the potatoes are golden in color and cooked inside. 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 warm.

Notes:
- The original recipe instructed to cook 45 minutes in the oven without turning the potatoes. I like mine evenly colored and crispy which is why I turned them halfway through.

Recipe from:
Food & Wine Magazine. 1999 Food & Wine. New York: American Express Publishing
Corporation, 1999.