Photo Courtesy Feeding America
This simple, classic potato recipe will quickly become part of your dinner repertoire.
Crispy Roasted Potatoes
Created by Curtis Stone for Feeding America’s 5-Ingredient Dinner Challenge
8 medium russet potatoes (about 6 ounces each), peeled
⅓ cup olive oil
5 garlic cloves, skin on
2 tablespoons fresh thyme leaves
1 teaspoon coarsely chopped fresh parsley, for garnish
1. Place rack to lowest position in oven then place heavy large baking sheet on rack and preheat oven to 425°F.
2. Cut potatoes in half lengthwise, then cut each piece in half crosswise and on a sharp bias. In a large bowl, toss potatoes with oil, garlic, and thyme and season with salt and pepper.
3. Using oven mitts, remove hot baking sheet from oven and arrange potatoes cut side down and in single layer on baking sheet, scraping all of oil mixture over potatoes.
4. Return pan to lowest rack in oven and roast potatoes until they are crisp and dark golden brown, turning as needed, about 55 minutes.
5. Garnish with parsley and serve.
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