Vegetables, potatoes, roasted potato spears with garlic and herbs 1 OLYMPUS DIGITAL CAMERA

2 pounds large boiling potatoes (about 4)

1 teaspoon salt

½ teaspoon sugar

5 tablespoons olive oil

6 large garlic cloves, thinly sliced lengthwise

6 tablespoons chopped fresh parsley, divided

4 teaspoons chopped fresh thyme

1. Put oven rack in lower third of oven, place a rimmed baking sheet (15 by 10 by 1 inch) on the rack and preheat the oven to 450*.

2. Peel potatoes, then cut each lengthwise into 8 wedges and toss with salt, sugar, and 3 tablespoons oil in a large bowl.

3. When oven reaches 450*, remove baking sheet and brush it with 1 tablespoon oil. Arrange potatoes on baking sheet, flat sides down, cover the pan tightly with foil and roast 10 minutes. Remove foil, loosen potatoes with a thin metal spatula if they are sticking, and roast 10 minutes more. Loosen potatoes again, then turn over onto other flat sides and roast another 10 minutes. Quickly toss garlic with 3 tablespoons parsley, thyme and remaining tablespoon oil and sprinkle around potatoes in pan. Roast another 5 minutes, until potatoes are tender and golden.

4. Serve sprinkled with remaining 3 tablespoons chopped parsley.


adapted from Gourmet Magazine, February, 2007

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