Tuesday, March 31, 2015

Roasted Potatoes With Green Onions

  • 1 tbsp. olive oil
  • 3 1/2 lbs. potatoes
  • 2 cloves garlic, minced
  • Salt to taste
  • Fresh ground pepper
  • Fresh chopped green onions
  • Scrub potatoes and place in a large pot. Fill pot with water until potatoes are covered by 2-3 inches of water. Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender.
  • While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley. Next, prepare the baking sheet by brushing 1 tablespoon of olive oil on a cookie sheet for this and it worked well.
  • Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large. Place cut side down on prepared pan and sprinkle with course salt and fresh ground pepper. Place in 425° oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color.
  • Reduce temperature to 375°, turn potatoes over and sprinkle with the green onions. Add more salt and pepper if desired. Return to oven for an additional 15-20 minutes or until potatoes are evenly browned. Remove from oven and sprinkle with fresh green onions. Serve immediately. Enjoy!

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