Friday, May 06, 2005

Garlicky Roasted Potatoes with Herbs

Garlicky Roasted Potatoes with Herbs (Adapted from CL)

2 tablespoons chopped garlic
1 tablespoon olive oil
1 1/2 pounds small red potatoes, cut into quarters
1/2 teaspoon coarse salt
1/4 teaspoon fresh ground black pepper
1/4 cup chopped fresh parsley
1/2 teaspoon grated lemon zest

Preheat oven to 450

In a small saucepan, add garlic and oil - heat over medium heat. Cook until the garlic is just beginning to turn golden - about 2 minutes. Remove garlic to a small bowl - leaving the oil behind in the pan. Drizzle the oil from the skillet evenly over potatoes in a large bowl, season with salt and pepper and toss well to coat.

Scatter potatoes on a baking sheet coated with nonstick spray. Bake until the potatoes are tender and golden - about 30 minutes, turning them over after about 15 minutes.

In the small bowl with the garlic, add in parsley and lemon zest - toss together until completely combined. Scatter garlic mixture evenly over potatoes right before serving.

Makes about 3 to 4 servings.

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