Tuesday, May 15, 2012

Garlic Roasted Potatoes

This is a Barefoot Contessa recipe that we make for Christmas morning and that sort of thing.

3 lb small red or white potatoes
1/4 c olive oil
1 1/2 t kosher salt
1 t black pepper
2 T (6 cloves) minced garlic
2 T minced fresh parsley

Preheat oven to 400F. Cut potatoes in halves or quarters and toss with all ingredients except parsley. Spread in one layer on a baking sheet and bake 1 hour or until brown and crisp. Turn twice while baking to ensure even browning. Toss cooked potatoes with parsley and serve.

Mom's suggestions:
Skip the parsley,
Cut the garlic in half and you will still have plenty (crush instead of mince)
Use a healthy douse of tamari instead of the salt (and 1  1/2 teaspoons of salt sounds like a lot anyway)
Add one or two large-chopped onions
Add/substitute any other veges you feel like having: carrots are good; cauliflower cooks down very soft, but is yummy!; bell peppers if you like them; sweet potato;firm tofu chunks;  it even makes eggplant yummy. (I don't think that broccoli or asparagus work so well for this.)
Reheats beautifully!