Garlic Butter Potatoes
Directions
- 1Halve the potatoes without slicing all the way through.
- 2Halve the potatoes without slicing all the way through.
- 3Halve the potatoes without slicing all the way through.
- 4Combine potatoes with oil and seasoning.
- 5Combine potatoes with oil and seasoning.
- 6Combine potatoes with oil and seasoning.
- 7Space potatoes out on a baking tray and brush over any excess oil.
- 8Space potatoes out on a baking tray and brush over any excess oil.
- 9Space potatoes out on a baking tray and brush over any excess oil.
- 10Roast garlic bulbs, sliced at the top, coated in oil, and wrapped in foil.
- 11Roast garlic bulbs, sliced at the top, coated in oil, and wrapped in foil.
- 12Roast garlic bulbs, sliced at the top, coated in oil, and wrapped in foil.
- 13Once the garlic is soft, squeeze it out.
- 14Once the garlic is soft, squeeze it out.
- 15Once the garlic is soft, squeeze it out.
- 16Combine the roasted garlic with butter, parsley, and seasoning.
- 17Combine the roasted garlic with butter, parsley, and seasoning.
- 18Combine the roasted garlic with butter, parsley, and seasoning.
- 19Spread the mixture over the crispy potatoes.
- 20Spread the mixture over the crispy potatoes.
- 21Spread the mixture over the crispy potatoes.
Ingredients
- 12 small potatoes
- 12 small potatoes
- 12 small potatoes
- 2 tablespoons oil
- 2 tablespoons oil
- 2 tablespoons oil
- 1 pinch seasoning
- 1 pinch seasoning
- 1 pinch seasoning
- 2 bulbs garlic
- 2 bulbs garlic
- 2 bulbs garlic
- 50 grams butter
- 50 grams butter
- 50 grams butter
- 1 handful parsley
- 1 handful parsley
- 1 handful parsley
Equipment
knifebaking traybowlforkpalette knifealuminum foil