Baked Brabant Potatoes
By: Tasty Trix
Published: Thursday, December 10, 2009 - 4:05pm

Ingredients




2 medium-sized Idaho potatoes. or equivalent
3 tablespoons (or so) olive oil
3 cloves garlic, minced
3 tablespoons flat leaf parsley, finely chopped
1/4 stick unsalted butter (most recipes  call for a half 
salt and pepper, to taste





Preparation

1 First, peel and dice the potatoes into 1/2-inch cubes.  Rinse and pat them dry. 2 Toss with olive oil and salt, and lay on nonstick cookie sheets, making sure they aren't crowded or touching one another. 3 Bake in a 425 degree oven until brown and crispy on the outside, about 15-20 minutes.  You may have to take them out and turn them to make sure the bottoms don't burn. 4 Meanwhile, in a skillet, saute garlic in 2 tbsp olive oil  over medium low heat. Gradually incorporate the butter. Add most of the parsley. 5 Toss with the potatoes, add salt and pepper to taste, garnish with the remaining parsley, and serve immediately. 


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Comments




 

Permalink Melissa PetermanOctober 12, 2009  

I'm excited to make this dish! Always love a new potato recipe :)
 








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Preparation

 1  First, peel and dice the potatoes into 1/2-inch cubes.  Rinse and pat them dry.  2  Toss with olive oil and salt, and lay on nonstick cookie sheets, making sure they aren't crowded or touching one another.  3  Bake in a 425 degree oven until brown and crispy on the outside, about 15-20 minutes.  You may have to take them out and turn them to make sure the bottoms don't burn.  4  Meanwhile, in a skillet, saute garlic in 2 tbsp olive oil  over medium low heat. Gradually incorporate the butter. Add most of the parsley.  5  Toss with the potatoes, add salt and pepper to taste, garnish with the remaining parsley, and serve immediately.

About


Baking the potatoes instead of frying them, as is customary, means you can enjoy this dish with a lot less guilt.

Comments:
Melissa Peterman

I'm excited to make this dish! Always love a new potato recipe :)