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Yields a normal portion for 4 people
Yields a normal portion for 4 people
PREP 10 minutes; COOK 400°; TIME 40-45 minutes for crispy, a little less
INGREDIENTS
4 tablespoons unsalted butter
2 pounds fingerling potatoes
3 cloves garlic, grated
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves
Heat the oven to 400°F.
Cut the potatoes in half lengthwise, depending on size you may want to cut lengthwise again to keep them uniform.
Melt the unsalted butter on low in a large Dutch oven or pot.
Prep the following, adding them to the bowl of melted butter: The cut potatoes, grated garlic, olive oil, salt, and black pepper. Toss to combine, making sure the potatoes are evenly coated.
Transfer to the baking sheet and arrange in a single layer cut-side down. Use two baking sheets if necessary to avoid crowding.
Roast until the potatoes are tender enough to easily be pierced with a fork, golden brown and crispy on the bottom.
Taste and season the potatoes with more salt and pepper if needed. Garnish with the parsley.
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