11. Garlic Oil Infused Crispy Potatoes
What you need:
A quart of water
Tbsp salt
¼ tsp baking soda
A pound of baby potatoes
2 tbsp olive oil
2 garlic cloves, minced
Tbsp each of chopped rosemary, thyme, and oregano
Pepper
Tbsp chopped parsley
What to do:
Preheat the oven to 425 degrees. Slice the baby potatoes into haves. If the potatoes are small, you may keep them whole. Heat the water in a large pot until boiling. Add in about a half of a tablespoon of salt, the baking soda, and the potatoes. Parboil for roughly ten to fifteen minutes. Drain the water off of the potatoes and set them aside. In a pan, heat the olive oil, the garlic, and the rest of the herbs.
When the garlic turns brown, drain off the excess oil. Reserve the garlic and the herbs. Place the skillet back on the stove and add the oil and the potatoes. Season with salt and pepper. Use a large spatula or spoon to constantly stir the potatoes until a layer of starch coats them. Move the pan of potatoes in the oven for roughly fifteen minutes. Top with the fired garlic mix and parsley.