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Garlic and Olive Oil Roasted Potatoes Recipe

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This recipe for Garlic and Olive Oil Roasted Potatoes, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Sunday, August 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. red or new potatoes ;
2 tsp extra virgin olive oil ;
2 garlic cloves, minced ;
Freshly ground pepper to taste ;
handfull of grated parmegian cheese ;
Minced Italian (curled) parsley or green onion to garnish, if desired.

Directions:
Directions:
1. Boil the potatoes for 15 to 20 minutes in a large covered pot until tender (a fork can easily piece the potatoes). Drain the water and place the potatoes on a cutting board. Cut the potatoes in half if large or leave whole.
2. In a large nonstick skillet, heat the oil and garlic for 2 minutes over medium high heat. Add the potatoes and gently roll them in the oil mixture. Cook until the skins have a light brown color. Season to taste with freshly ground pepper. Sprinkle cheese evenly over potatoes and stir/toss to intersperse. Sprinkle with parsley or green onion to garnish. Serve hot.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min. / Cooking time: 25 min.
Personal Notes:
Personal Notes:
Always good, whenever we're blessed with new potatoes. (Sometimes I just slice the garlic cloves, in case someone wants to pick them out.) Not too many folks ever do, just kids.

 

 

 

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