Potatoes are used in many ways from French fries and pancakes to hash browns. Some of those techniques are very labor intensive. This technique that uses a vegetable mixed with flavoring and olive oil can be used on lots of root vegetables. In a future post, I will be making a variation on this post with some root vegetables. This recipe includes medium sliced potatoes, fresh minced garlic, chopped onion, parsley, salt and pepper and olive oil. Once everything is prepped, it takes 35 plus minutes in the oven and is ready to eat.

I really like serving this dish with just about any type of protein. In this post, I am going to serve it with shrimp and in some earlier posts, they were served with chicken.

Ingredients

4 or 5 potatoes (1 medium potato per person)

3 cloves of garlic minced

1/4 cup of medium diced onion

1/4 cup of olive oil

1/4 cup dried parsley or 3/4 cup roughly chopped fresh parsley

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon red pepper flakes

Preparation

Set up your cutting board using a towel

Smash the garlic to crack open the clove to help peel off the outer skin.

Mince the garlic in small bits

Dice the onion using the “Tearless Onion” technique. Wash the potatoes to clean any residual dirt off. You may need to use a brush.

Cut the potatoes in half

Cut each potato half in half again (whole potato cut into quarters)

Now cut across the quarter of the potato in approximately 1/8 inch size slices.

In a mixing bowl, add the potatoes, herbs, onions, garlic and olive oil. Mix everything thoroughly.

Preheat oven to 400 degrees. On a baking sheet, spread a single layer of the mixture out across the whole sheet. Be very careful to not layer any of the potatoes because this will cause them to steam and not get golden brown.

Roast the potato mixture for 30-35 minutes or until 50 percent or so golden brown. To get extra crispy, put under broiler for 2-4 minutes.

Served with pan seared Cajun shrimp over shallot rice topped with roasted garlic, white wine shrimp sauce.

Bon Appetit!