Roasted Garlic Potatoes

From Cook's Country

Has Kim tried this? No

2 lbs large red potatoes, scrubbed, drived, and each cut into 8 wedges

1 tbsp cornstarch

1/2 tsp garlic powder

Salt and pepper

3 tbsp vegetable oil

1 tbsp unsalted butter, softened

1 large garlic clove, minced

1 tsp minced fresh parsley

1/8 tsp grated lemon zest

1. Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees.

2. Meanwhile, toss potatoes, cornstarch, garlic powder, 3/4 tsp salt, and 1/4 tsp pepper together in large bowl. Carefully remove preheated baking sheet from oven, add oil, and tilt baking sheet to evenly coat with oil. Place potatoes, cut side down in single layer, on baking sheet. Roast until browned around edges, about 30 minutes.

3. While potatoes roast, mix butter, garlic, parsley, and zest together in medium bowl. Remove baking sheet from oven and, using metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10 to 15 minutes.

4. Transfer potatoes to bowl with butter and toss until evenly coated. Season with salt and pepper. Serve. 

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1 comment so far

  1. Jeannie on

    This was great, came out just like the magazine promises


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