|
|
|
 |
|
Roasted Garlic Potatoes
|
|
|
Serving Size -
4
|
|
Prepared By -
Janine & Terry
|
Recipe Rating
|
|
|
|
|
|
|
|
4 Large Russet potatoes, scrubbed and cut into 1 inch chunks |
|
|
|
|
4 cloves garlic, slivered |
|
|
Salt and freshly ground black pepper |
|
|
1 tbsp chopped fresh parsley |
|
|
|
|
|
|
 |
|
Cook potato chunks in a large saucepan of boiling
salted water for 5 minutes; drain well. Spread in baking
dish. Drizzle with oil and garlic; season with salt and
pepper to taste.
Roast for 40 minutes, stirring occasionally, until potatoes
are tender and golden. Sprinkle with parsley. |
|
|
|
|
|
|
|