| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Small potatoes: Red Bliss, small whites, Yukon Golds |
| 1/4 |
c |
Pure olive oil |
| 3 |
tb |
Unsalted butter |
| 3 |
|
Cloves garlic,; peeled and finely minced |
| 2 |
tb |
Chopped fresh thyme |
| 2 |
tb |
Chopped fresh flat-leaf parsley |
|
|
Salt and freshly ground black pepper to taste |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Leaving their skins on, scrub the
potatoes with a brush to remove any dirt or blemishes. Dry the potatoes
with paper towels or a cloth. Cut the potatoes in half or in quarters,
depending on their size. Pour the olive oil into a roasting pan or large
cast-iron skillet and heat in the oven 10 minutes before adding the
potatoes.
Roast the potatoes 45 minutes, until crisp. Shake the pan several times
during cooking, so that the potatoes roll around to brown evenly. Remove
from the oven. Drain the potatoes on paper towels or a cloth to absorb the
excess oil, then place in a serving dish.
In a saute pan, melt the butter, then add the garlic and saute until light
golden brown. Add the chopped herbs to the garlic butter, stir together
quickly, and remove from the heat. Pour the garlic-herb butter over the
potatoes, season with the salt and pepper, and serve.
Yield: 4 to 6 servings
Recipe By :COOKING LIVE SHOW #CL8722
Posted to MC-Recipe Digest V1 #272
Date: Fri, 1 Nov 1996 07:52:25 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”