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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is a wonderful recipe from Gourmet Magazine. Ingredients:
3 tablespoons olive oil |
1 tablespoon minced garlic |
4 1/2 lbs yellow-fleshed potatoes, such as yukon gold |
1 teaspoon kosher salt |
Directions:
1. Preheat oven to 375.
2. Stir together oil and garlic in a large bowl.
3. Peel potatoes and diagonally cut crosswise into 1/2 thick slices, discarding ends.
4. Toss slices with garlic oil, then arrange in 1 layer in a large shallowbaking pan (1 deep) and sprinkle with kosher salt.
5. Roast potatoes in lower third of oven until undersides are golden brown and crisp, about 1 hour.
6. Turn potatoes over with a metal spatual and roast until tender, about 15 minutes more.
7. Season potatoes with salt and transfer, crusted sides up to a platter.
8. Makes 8 servings.
9. Note: Do NOT use a dark aluminum baking pan (including non-stick) for this recipe because the potatoes will burn.
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