6 russet potatoes
6 garlic cloves
8 sprigs fresh thyme
5 tbsp olive oil
Salt to taste
Freshly ground black pepper to taste
Preheat the oven to 450 degrees.
Place the whole potatoes, do not poke holes in potatoes) into a microwave-safe covered dish.
Microwave on high 3 to 4 minutes; allow to cool.
Cut each potato lengthwise into 8 even-size wedges.
In a large mixing bowl, toss the potatoes with the garlic cloves, olive oil, and thyme. Sprinkle potatoes lightly with salt and pepper.
Arrange potatoes and garlic in a single layer on a baking sheet.
Bake 10 minutes until the potatoes are crisp, rotate and cook an additional 10 minutes or until dark golden brown on all sides.
8 sprigs fresh thyme
5 tbsp olive oil
Salt to taste
Freshly ground black pepper to taste
Preheat the oven to 450 degrees.
Place the whole potatoes, do not poke holes in potatoes) into a microwave-safe covered dish.
Microwave on high 3 to 4 minutes; allow to cool.
Cut each potato lengthwise into 8 even-size wedges.
In a large mixing bowl, toss the potatoes with the garlic cloves, olive oil, and thyme. Sprinkle potatoes lightly with salt and pepper.
Arrange potatoes and garlic in a single layer on a baking sheet.
Bake 10 minutes until the potatoes are crisp, rotate and cook an additional 10 minutes or until dark golden brown on all sides.
file photo
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