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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (262g) Recipe makes 8 servings |
||
| Calories 242 | ||
| Calories from Fat 47 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.3g | 8% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 306mg | 12% | |
| Potassium 1079mg | 30% | |
| Total Carbohydrate 45.0g | 14% | |
| Dietary Fiber 5.6g | 22% | |
| Sugars 2.0g | ||
| Protein 5.2g | 10% | |
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SERVES 8
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 4 1/2 lbs yellow-fleshed potatoes, such as yukon gold
- 1 teaspoon kosher salt
Directions
1
Preheat oven to 375.2
Stir together oil and garlic in a large bowl.3
Peel potatoes and diagonally cut crosswise into 1/2" thick slices, discarding ends.4
Toss slices with garlic oil, then arrange in 1 layer in a large shallowbaking pan (1"deep) and sprinkle with kosher salt.5
Roast potatoes in lower third of oven until undersides are golden brown and crisp, about 1 hour.6
Turn potatoes over with a metal spatual and roast until tender, about 15 minutes more.7
Season potatoes with salt and transfer, crusted sides up to a platter.8
Makes 8 servings.9
Note: Do NOT use a dark aluminum baking pan (including non-stick) for this recipe because the potatoes will burn.
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Featured Reviews for This Recipe
From: Heart 'N Soul
On Apr 10, 2004
Crisp, flavorful and easy to make. We will be enjoying these often!
From: Bergy
On Feb 27, 2005
Excellent easy, do ahead recipe. I was not sure what you meant by diagaonally peel the potato so I just peeled them but I think with partial peel on they would be very attractive. I rinsed the potato slices in cold water (prevent discoloration), dried them on a paper towel and slipped into a zip lock bag with the garlic oil mixture. Left them in there until I wanted to bake them. Used a baking stone and they were perfect in 50 minutes. Beve this is a super recipe MM that garlic
From: Carrie
On Mar 28, 2005
These were excellent even though when slicing them I didn't realize I had the thin blade in. But just shortened the roasting time to 15 min. No flipping. I used the Yukon Gold potatoes. Thank you for sharing a great recipe!
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