Garlic Roasted Potatoes (Barefoot Contessa) Ina Garten |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe is from Ina Garten's book Barefoot Contessa Parties! They are flavorful and easy, although I increase the pepper. Per Ina's suggestion in the book, I make the full amount just for me & DH, and use the leftover potatoes to make potato soup. Yum! *Note= You will need a very large baking sheet; I divide the potatoes between a medium sheet and a cast-iron skillet, and the potatoes cook faster in the skillet - so watch your cooking time if you use a cast-iron skillet OR if you cut the potatoes pretty small Ingredients:
3 lbs small red potatoes |
1/4 cup olive oil |
1 1/2 teaspoons kosher salt |
1 teaspoon fresh ground black pepper |
2 tablespoons minced garlic (6 cloves) |
Directions:
1. Preheat oven to 400*.
2. Cut potatoes in halves or quarters, leaving skins on. Place them in a bowl with the olive oil, salt, pepper & garlic; toss until potatoes are well-coated.
3. Spray a large baking sheet well with cooking spray.
4. Dump potatoes onto baking sheet and spread into one layer.
5. Roast for at least an hour, until brown & crisp, TURNING them twice with a spatula during cooking so they will brown evenly.
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