Crispy potatoes are even more tempting with a shower of fresh herbs and a dollop of garlicky mayo. Serve with roast chicken or sandwiches, to slide in a side and call it dinner.
What You Get
What You’ll Need
Salt and freshly ground pepper
Makes 4 servings
Active Time: 10 minutes
Total Time: 30 minutes
Preheat the oven to 425°F. Line a sheet tray with foil. Pile the potatoes on the pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Spread the potatoes in an even layer so they’re close but not touching. Bake until crispy, stirring once toward the end of cooking, 20 to 25 minutes.
Finely chop ¼ cup parsley leaves. Once the potatoes are ready, transfer them to a bowl, sprinkle with the herbs, and grind generously with black pepper. Serve warm, with a big dollop of the garlic aioli on the side.