Roasted Potatoes
Servings
4Serving size
about one cupThis recipe can easily be multiplied and leftovers can be reheated gently.
Ingredients
| 3 quart Water |
| 1 pound Red potatoes (cut into 1 inch chunks) |
| 2 pat (1 inch sq, 1/3 inch high) Unsalted butter |
| 1 clove Garlic, raw (minced) |
| 1 Tbsp. Fresh parsley (minced) |
| 1 Tbsp. chopped Chives, raw (minced) |
| 1/4 tsp. Salt |
| 1/8 tsp. Chili powder |
Instructions
Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters.
Place potatoes in a roasting pan large enough so that they are not crowded.
Put the butter on top and sprinkle the garlic, parsley, chives, salt, and chili powder over the potatoes.
Place the pan in the oven and roast for about 25-30 minutes. As soon as the butter has melted, stir the potatoes, then stir them gently about every five minutes thereafter.
They are done when they are slightly crisp on the outside (about 25-30 minutes).
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
If you are in a hurry, wrap the potatoes in a paper towel and cook on high in microwave for 3 minutes instead of boiling them.