MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Potatoes
Categories: Potatoes, Herbs
Yield: 6 servings

3 lb Medium russet potatoes;
- peeled, quartered
1 tb + 1 ts kosher salt; divided
2 ts Baking soda
4 tb Olive oil; divided
1/2 ts Garlic powder
1/4 ts Pepper
Chopped fresh parsley

Set the oven @ 450ºF/232ºC.

Place the potatoes in a large saucepan and add 2 quarts
of water. Stir in the baking soda and 1 tablespoon of
salt. Bring to a boil.

Reduce the heat and cook, uncovered, until almost tender
(for about 8 to 10 minutes). Drain.

In a large bowl, combine the boiled potatoes, 2
tablespoons of olive oil, garlic powder, pepper and the
remaining 1 teaspoon of salt.

Drizzle the remaining 2 tablespoons of olive oil over
the bottom of a 15x10x1-in. baking pan. Arrange the
potato pieces 1 inch apart over the oil.

Roast until golden brown, 35 to 40 minutes, turning
once. Sprinkle with parsley and serve.

Jeremy Scheck, Buzzard Breath, AL

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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