*Ingredients:
°Potatoes into small pieces (I use russet potatoes)
°A some tsp of olive oil
°2-3 garlic cloves
°1 to two tablespoons chopped parsley
°Grated parmesan
°Salt and pepper to taste
*Instructions:
Preheat oven to 450°F.
Cutting potatoes to cubes or wedges. Bring pot of water to boil.
Add potatoes and cook three to six mins relying on size.
While the potatoes are cooking, placed a few oil in a forged iron skillet or another
fry and warmth withinside the oven.
Drain the potatoes and go back them to the pan. Put the jar back
at the burner and shake to dry the potatoes and cause them to rough
area. This is what offers roast potatoes that ideal crust.
Add the potatoes to the new oil, toss to coat and roast, turning as soon as or twice.
When the potatoes are nearly tender, sprinkle with
garlic and parmesan, season with salt and pepper and retain cooking until
the potatoes are tender. Turn as a minimum another time for even browning.
Just earlier than serving, toss with chopped parsley.
Enjoy !
