Red Potatoes with Crispy Garlic Chips
Garlic, black pepper, and fresh parsley hit just the right savory note to bring out the sweet side of roasted potatoes. Leftovers (if there are any!) are great in frittatas, quesadillas, tacos, and more. …
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Garlic, black pepper, and fresh parsley hit just the right savory note to bring out the sweet side of roasted potatoes. Leftovers (if there are any!) are great in frittatas, quesadillas, tacos, and more.
Ingredients
- 2 lbs. red potatoes diced (6 cups)
- 4 Tbs. olive oil, divided
- 6 cloves garlic, peeled and thinly sliced
- 1/4 cup chopped, fresh parsley
- 1/4 tsp. coarsely ground black pepper
Preparation
1 Preheat oven to 425°F. Line large, rimmed baking sheet with parchment paper.
2 Toss potatoes with 2 Tbs. oil on prepared baking sheet, and spread in single layer. Roast 30 to 35 minutes, or until potatoes are browned and tender, turning once with spatula.
3 Meanwhile, combine remaining 2 Tbs. oil and sliced garlic in small skillet. Heat over low heat 10 to 12 minutes, or until garlic is pale brown, swirling pan occasionally.
4 Toss potatoes with garlic and oil, parsley, and pepper. Season with salt, if desired.
Nutrition Information
- Serving Size per 1-cup serving
- Calories 287
- Carbohydrate Content 38 g
- Cholesterol Content 0 mg
- Fat Content 14 g
- Fiber Content 4 g
- Protein Content 5 g
- Saturated Fat Content 2 g
- Sodium Content 44 mg
- Sugar Content 3 g