Serves: 4
1 pound and 13.07 ounces yukon gold potatoes, peeled and cut into wedges (5 medium yukon gold potatoes)
1 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
1 head garlic, cut off the top
Preheat the oven to 425 degrees F
Cut the potatoes into 2 halves. Cut each halves into 4 pieces.
Toss the potato wedges with olive oil, salt and ground black pepper. Place the potatoes on a baking sheet (no aluminum foil and no parchment paper) in a single layer.
Cut off the top of 1 head garlic and place in a piece of foil. Drizzle olive oil on top and rub all over, put in in the same baking sheet.
Roast the potatoes for 25 minutes, turn over the pieces (I used sharp spatula to turn the pieces). Roast another 25 minutes or until golden brown.
Squeeze out the garlic cloves into a bowl. Remove any of the peel that may have fallen in. Mash the garlic into paste.
2 tbsp coconut oil
2 tbsp parsley, finely chopped
1 pound and 13.07 ounces yukon gold potatoes, peeled and cut into wedges (5 medium yukon gold potatoes)
1 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
Preheat the oven to 425 degrees F
Cut the potatoes into 2 halves. Cut each halves into 4 pieces.
Toss the potato wedges with olive oil, salt and ground black pepper. Place the potatoes on a baking sheet (no aluminum foil and no parchment paper) in a single layer.
Cut off the top of 1 head garlic and place in a piece of foil. Drizzle olive oil on top and rub all over, put in in the same baking sheet.
Roast the potatoes for 25 minutes, turn over the pieces (I used sharp spatula to turn the pieces). Roast another 25 minutes or until golden brown.
Squeeze out the garlic cloves into a bowl. Remove any of the peel that may have fallen in. Mash the garlic into paste.
2 tbsp coconut oil
2 tbsp parsley, finely chopped
Heat coconut oil in a pan, add the mashed garlic and stir in. Add parsley and stir.
Spoon the garlic sauce over the potatoes and toss to coat evenly.
Taste Note: Tastes AWESOME
Source: anitacooks
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