Perfect crispy potatoesJump to Recipe Print Recipe
I’m just going to say it. Potatoes are my favorite food. I love everything about them. I love the flavors. I love the versatility. I love the endless possibilities of dishes you can make with them. I love that I can call them pomme puree if I just mash them (instantly sounds fancy, doesn’t it?).
I share this love of golden nuggets with my father, Chuck. He practically is a walking potato at this point. I seriously doubt he has went two days without eating some form of a potato. Now grated, his might be fried and in the shape of long rectangles dipped into a combination of mayo and ketchup (try it) a majority of the time, a potato is still a potato and in my house, we will take them any way we can.
When making a side dish, I want something that can stand out alone, but also serve as great company to the main dish. These potatoes are just that. They are crispy, golden, cooked to perfection and seasoned with garlic that browns and deepens in flavor as it cooks. On top of that, fresh herbs like basil and cilantro provide a punch of both flavor and freshness in every bite.
I know these will be a hit on your table. Let me know in the comments below what you pair them with!
- 500 grams baby Dutch potatoes hailed
- 1 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- fresh herbs
- Preheat the oven to 400F.
- Toss the ingredients (except the herbs) into a bowl.
- Place the potatoes cut side down on a pan and bake for 20 minutes.
- Toss the potatoes around after the 20 min mark and bake for another 10 minutes.
- Remove and top with fresh herbs.
95 g per serving
4 fat | 21 carb | 2 protein | 3 fiber
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