Today I made
Roasted Potato Wedges. I used sea salt and added a little bit of black pepper and 4 sprigs of thyme. It was delicious, we ate it all and scraped the pan for any bits of potato. Eat the garlic as well, it tastes slightly sweet after roasting. The thyme gave it a really nice flavor.
after roasting:
Roasted Potato "Chips"
http://www.epicurious.com/recipes/re...s/views/237221
2 lb large boiling potatoes (about 4)
1 teaspoon salt (I used sea salt)
1/2 teaspoon sugar
3 1/2 tablespoons olive oil
6 large garlic cloves, thinly sliced lengthwise
I added pepper and thyme
Put oven rack in lower third of oven and preheat oven to 450°F.
Peel potatoes, then cut each lengthwise into 6 wedges and toss with salt, sugar, and 3 tablespoons oil in a large bowl. Transfer to a 17- by 11-inch shallow baking pan (about 1 inch deep) and spread potatoes in 1 layer.
Roast potatoes 15 minutes, then loosen with a metal spatula and turn over onto other sides, arranging pale potatoes around outer edges of pan and golden potatoes in center (for even roasting). Roast 15 minutes, then loosen and turn with spatula again.
Quickly toss garlic with remaining 1/2 tablespoon oil and sprinkle around potatoes in pan. Roast until potatoes are tender and golden brown and garlic is pale golden, about 10 minutes more. Loosen potatoes and garlic with spatula. Cool slightly before serving.
Quote:
Originally Posted by ABCDGIRL
Me either..but this friday I'm making tiramisu!
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post pics!