Crisp Garlic Yukon Gold Potatoes Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Extra-virgin olive oil,
Salt,
Black pepper, freshly
Ground, to taste
2 lbs: Yukon Gold potatoes,
, (small), halved
6 centiliter: Garlic, thinly sliced
2 tbsp: Flat-leaf parsley, finely chopped
Directions:
Preheat the oven to 400 degrees F. 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, and bake for 45 minutes, or until crisp and
golden brown. 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 at once.
Recipe By: Sascha Lyon, Balthazar bistro, NYC Notes: Recipe from September
1998 Food & Wine From: Khudson123@aol.Com
Posted to MM-Recipes Digest by "Rfm" on Nov 14, 98
Source from luhu.jp
of the oil and sprinkle with salt and pepper. Arrange the potatoes on the
baking sheet, cut side down, and bake for 45 minutes, or until crisp and
golden brown. 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 at once.
Recipe By: Sascha Lyon, Balthazar bistro, NYC Notes: Recipe from September
1998 Food & Wine From: Khudson123@aol.Com
Posted to MM-Recipes Digest by "Rfm"
Source from luhu.jp