2 T olive oil
1 t salt
1/2 t pepper
1/4 t garlic salt
1/4 t oregano
Cut each potato into 2-4 pieces.
Coat in oil with spices.
Place in pan so potatoes are not touching.
Roast at 425 for 40-45 mins.
Vivi Muzio
2 lbs russets or yukon golds, cut
1 T salt
1/4 t baking soda
2 1/2 T olive oil
1-2 cloves garlic, minced
1 sprig rosemary, finely chopped
1/8 t pepper
salt and pepper to taste
1/4 bunch parsley, minced
Adjust oven rack to center and preheat 400 convection.
Heat 1 quart of water until boiling.
Add salt, baking soda, and potatoes.
Return to a boil, reduce to simmer, and cook about 10 mins.
In a small saucepan, combine garlic, rosemary in olive oil.
Fry very gently until garlic is golden.
Strain oil into a bowl.
Drain potatoes and let rest in pot 1 min to dry.
Transfer to oiled bowl and season with additional salt and pepper.
Toss until mashed potato paste has built up on the potato chunks.
Place in pan so potatoes are not touching.
Roast 60 mins, turning every 20 mins or so.
Toss with reserved garlic and rosemary.
Finish with parsley
Did you make them?
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