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Roasted Russet Potatoes with Parsley and Garlic

Roasted Russet Potatoes with Parsley and Garlic

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Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 long russet potatoes about 1 Lb. total
  • 1 tbsp olive oil extra virgin
  • 2 tbsp fresh flat-leaf parsley finely chopped
  • 1 clove garlic
  • 12/ tsp kosher salt
  • Freshly ground black pepper to taste

Method
 

  1. Preheat an oven to 400°F.
  2. Cut the potatoes lengthwise into slices 1/2 inch thick. Stack half of the slices and cut lengthwise into strips 1/2 inch wide.Repeat with the remaining slices. Rinse the strips with cold water and spread on a clean kitchen towel; blot dry with a second kitchen towel.
  3. Place the potatoes in a bowl. Drizzle with the olive oil and toss to coat evenly.
  4. Preheat a nonstick baking sheet in the oven for 5 minutes. Remove from the oven and carefully arrange the potatoes in a single layer on the hot baking sheet. Roast the potatoes, turning every 10 minutes,until evenly browned and tender when pierced with a knife, 30 to 35 minutes. Meanwhile, combine the parsley and garlic on a cutting board and chop together finely.
  5. Transfer the potatoes to a serving dish and sprinkle with the salt and a grind of pepper. Add the parsley mixture and toss gently to coat. Serve immediately.

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