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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Make a better brunch side dish: Slices of potato are roasted until crispy and golden, then topped with garlic and parsley infused butter and salty pecorino cheese. Ingredients:
1 pound(s) medium russet potatoes, peeled and sliced into 1/4-inch-thick half-moons |
4 tablespoon(s) unsalted butter, melted, for potatoes |
salt |
freshly ground pepper |
1 tablespoon(s) unsalted butter |
3 clove(s) garlic, chopped |
3 tablespoon(s) chopped fresh parsley leaves |
1 ounce(s) pecorino cheese, grated (about 1/4 cup) |
Directions:
1. •Preheat oven to 400 degrees F. In a large baking pan, toss potatoes and 4 tablespoons melted butter together. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread potatoes in a single layer and roast until golden, about 35 minutes.
2. •Meanwhile, in a small skillet over medium heat, melt remaining butter. Add garlic and cook until golden, about 3 minutes. Stir in parsley. Remove pan from heat and set aside.
3. •Transfer potatoes to a serving dish. Pour garlic-butter mixture over potatoes and gently toss to mix. Sprinkle with cheese and serve hot.
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