I have a love affair with garlic…
We go together like peas and carrots, chocolate and peanut butter, lamb and tunafish! <—movie reference, I don’t really like lamb and tunafish together. Just want to make that clear haha.
Seriously though, I have a really hard time not cooking with garlic. I am one of those people who can put a whole head of garlic into the oven, roast it, and then spread it on bread….YUMMMMMMIE! Or should I say NomNoms ;-). Or how about garlic and olive oil as a dipping sauce? ::kisses fingers:: MUAH! OR how about a fresh tomato salad with cucumber and garlic…. ::dreams of summer tomatoes::
Are you getting the picture here? I.HEART.GARLIC.
Naturally this recipe jumped out at me, I mean garlic is right in the title! How could I not at least look at it, and let us be real, then not make it! hehe
- 3 pounds peeled baking potatoes, cut into 1/4″ thick strips
- 4 teaspoons vegetable oil
- 3/4 teaspoon salt
- Cooking Spray
- 2 tablespoons butter
- 8 garlic gloves, minced
- 2 tablespoons finely chopped parsley
- 4 tablespoons freshly shaved Parmesan
Preheat oven to 400º
Combine baking potatoes, cut into 1/4″ thick strips, vegetable oil, and salt into a bowl and toss to coat.
Arrange the potatoes in a single layer on baking sheets coated with cooking spray. Bake for about 50 minutes or until the potatoes are tender and golden brown. Make sure to turn after about 20 minutes.
Place butter and garlic in a large nonstick skillet. Cook over low heat for about 2 minutes, stirring constantly. Add the potatoes, parsley, and cheese to pan. Toss to coat and serve immediately.
Um, just sayin’…these were phenomenal! They were salty and crunchy but still tender. The extra taste from the Parmesan gave them a tangy and salty flavor. Along with the fresh refreshing parsley it was just such a great combination of flavors.
I paired this with some homemade cod fish sticks (ah yes, you heard right), recipe to come. It was like RavieNomNoms version of fish and chips ;-).