Garlicky Roasted Potatoes with Herbs
Carl Kleinebecker
ingredients
- 2 tablespoons chopped garlic
- 1 tablespoon olive oil
- 1 1/2 pounds small red potatoes, cut into quarters
- 1/2 teaspoon coarse salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon grated lemon zest
directions
- 1
In a small saucepan, add garlic and oil - heat over medium heat. Cook until the garlic is just beginning to turn golden - about 2 minutes. Remove garlic to a small bowl - leaving the oil behind in the pan. Drizzle the oil from the skillet evenly over potatoes in a large bowl, season with salt and pepper and toss well to coat.
- 2
Scatter potatoes on a baking sheet coated with nonstick spray. Bake until the potatoes are tender and golden - about 30 minutes, turning them over after about 15 minutes.
- 3
In the small bowl with the garlic, add in parsley and lemon zest - toss together until completely combined. Scatter garlic mixture evenly over potatoes right before serving.
notes
From the Kitchen of Culinary in the country
Source: Carl Kleinebecker
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