Garlic Potatoes

These potatoes....seriously so good
you must try, if you don't mind consuming a bit o' butter.
  • 1 pound medium russet potatoes, peeled and sliced into 1/4-inch-thick half-moons
  • 4 tbsp unsalted butter, melted, for potatoes
  • Salt
  • Freshly ground pepper
  • 1 tbsp unsalted butter
  • 3 cloves garlic, chopped
  • 3 tbsp chopped fresh parsley leaves
  • 1 ounce pecorino cheese, grated (about 1/4 cup)

  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.

1 comment:

  1. These look great! Thank you for your sweet message on my blog!


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