April 7, 2013

Crisp Garlic Potatoes

Here is the side dish I served with Nonna's Lemon Garlic Salmon yesterday. I like these potatoes because they're fairly simple with just a few ingredients, but still taste great!

Crisp Garlic Potatoes
3-4 large yukon gold potatoes, peeled and cubed
olive oil
2 garlic cloves, minced
ground pepper

Boil the prepared potatoes in water until they are just getting tender, but not too soft. Drain them and let the water evaporate off them for a minute or two in the colander. Pour some olive oil in a 9x9 square pan, add the garlic and pour the potatoes in. Stir to coat the potatoes. Add more olive oil if needed. Sprinkle on top the ground pepper and parsley. Put the potatoes in an oven preheated to 425 'F for 10 minutes. Reduce the heat to 350 'F and continue cooking for 20-30 minutes. By then the potatoes should be cooked the rest of the way through. If the outsides are not crisp, turn the heat back up and toast the outsides until the outside layer on the top of the potatoes are crisp and the garlic on top has toasted to a golden colour.

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