Saturday, January 23, 2010

Roasted Garlic Potatoes

I love to make these. They are so yummy, not too garlicky, and my kids absolutely gobble them up. There's 5 of us, and as a side dish I make just 1 batch. I love to serve them with kebabs. Another hit from Cook's Country (did I mention that's my favorite magazine?)

Roasted Garlic Potatoes
serves 4

2 lbs. large red potatoes, scrubbed, dried, and each cut into 8 wedges.
1 Tbsp. cornstarch
1/2 tsp. garlic powder
Table salt and black pepper to taste
3 Tbsp. vegetable oil
1 Tbsp. unsalted butter, softened
1 large clove garlic, minced
1 tsp. minced fresh parsley leaves
1/8 tsp. grated lemon zest

Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat to 450 degrees.

Meanwhile, toss potatoes, cornstarch, garlic powder, 3/4 tsp. salt, and 1/4 tsp. pepper together in large bowl. Carefully remove preheated baking sheet from oven, add oil, and tilt baking sheet to evenly coat with oil. Place potatoes, cut side down in single layer, on baking sheet. Roast until browned around edges, about 30 minutes.

While potatoes roast, mix butter, garlic, parsley, and zest together in medium bowl. Remove baking sheet from oven and, using metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10-15 minutes.

Transfer potatoes to bowl with butter mixture and toss until evenly coated. Season with salt and pepper. Serve.