We have been doing this for years but I didn’t realize I hadn’t posted it until Easter Sunday when we used at for the starch side with a turkey holiday spread. You start with a heated oven. Any temp will do just adjust the cooking time some to compensate. Scrub your potatoes. We like using small red potatoes but larger ones are ok but be sure to cut them into pieces that are about 1 inch max. I have done this with other potatoes like golden or russets and it is fine but the red potatoes skins seem to caramelize a little for some extra taste.
Always a 5.
Notes: I did a little Googling before I published this recipe. Martha Stewart likes to add some rosemary but takes out the garlic. Paula Deen uses both garlic and rosemary. The rosemary would be a tablespoon of fresh or a teaspoon of dry for the “for two” amount in my recipe. Other add some thyme. Try what you like. I’m sticking to garlic and salt.
Start by preheating an oven. I use 400 convection but combine in the oven with other dishes and adjust the cooking time accordingly.
Scrub your potatoes and cut into quarters if using small red potatoes. If using bigger potatoes, keep the size about 1 inch or less.
In a mixing bowl, combine the potatoes, 1 T olive oil, 2 t of crushed garlic and 1 t kosher salt.
Spread evenly over a non-stick baking pan. Keep them separated some so they can brown well.
Bake for about 30 minutes until nicely browned.
December 7 2013