Patate arrosto croccanti all’aglio

Ingredienti

• 3 tablespoons olive oil
• 2 teaspoons minced garlic
• 1 ½ teaspoon chopped rosemary
• 2 pounds baby red potatoes (quartered)
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 teaspoons chopped parsley

Preparazione

1. 1

   Pre-heat the Oven - Set the oven rack to the middle position and the temperature to 400°F (204ºC).

2. 2

   Fry the Garlic - In a small saucepan or frying pan, add olive oil, minced garlic, and chopped rosemary. Cook over medium heat, constantly stirring, until the garlic starts to turn a light golden color, about 2 to 3 minutes.

3. 3

   Strain the Oil - Set a fine-mesh strainer over a medium bowl. Immediately strain the garlic oil mixture. Reserve the fried garlic and rosemary bits to add to the potatoes after roasting.

4. 4

   Season the Potatoes - Add the quartered potatoes to the bowl with the garlic-infused oil. Add salt and pepper, tossing until evenly coated.

5. 5

   Roast - Spread evenly on a large baking sheet and roast for 20 minutes. Use a spatula to turn over the potatoes and roast for another 20 minutes. Turn and roast until potatoes are crisp and tender, about 10 to 20 minutes more.

6. 6

   Final Seasoning - Toss the roasted potatoes with the reserved fried garlic and rosemary. Sprinkle with chopped parsley, and serve hot.