Fresh herbs can be added to these simple roasted potatoes, but it's nice to keep them fairly plain when there are already such strong herb flavors in the rest of the menu.
These are must be made the same day they are to be served, so their outsides are crisp and insides are fluffy.
- 9 large (about 3 1/2 pounds) red bliss potatoes, cut into quarters
- 15 cloves garlic, peeled
- 1/3 cup olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 to 3 tablespoons unsalted butter, cut into several small pieces
- 2 tablespoons finely chopped flat-leaf parsley
Preheat the oven to 400 degrees. Have ready a large rimmed baking sheet or shallow roasting pan large enough to hold the potatoes in a single layer.
Place the potatoes in a mixing bowl and drizzle with the olive oil. Use your hands to toss them so they are evenly coated, then spread them evenly on the baking sheet or in the pan. Season with the salt and pepper. Roast for about 30 minutes, then add the garlic, stirring to incorporate. Roast for about 30 minutes until browned and crisped outside. The garlic should be soft and golden.
Transfer the hot potatoes and roasted garlic to a large bowl and add the butter and parsley; toss to distribute evenly, then transfer to a serving bowl and serve immediately.
From chef Ris Lacoste.
Tested by Ris Lacoste.
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