Ingredients

The following ingredients have 2 Servings
  • 2 lbs Yukon Gold potatoes ((See Note 1))
  • 10 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • salt
  • black pepper

Instruction

  • Preheat oven to 425°F.
  • Wash, dry, then cut the potatoes in half, crosswise. Arrange in a single layer, cut side down, on a clean, rimmed 14-inch jelly roll pan or a roasting pan, spaced evenly apart. Scatter garlic cloves around potatoes,then add 2 cups water to pan.
  • Cover pan with aluminum foil, sealing sides very tightly so potatoes steam. Bake potatoes on lowest rack for 25–30 minutes.
  • Remove from oven and carefully feel around for a potato without removing the foil. A fork should slide easily through potato. Pierce another to be sure that all are tender. If still a little hard, bake another 5 minutes or until tender.
  • Turn oven temperature up to 500°F. Carefully lift up foil at 1 corner of pan and tip open corner into the sink to pour off water, keeping steam away from face and hands.
  • Remove foil and and turn potatoes over. Drizzle oil over potatoes and garlic. Season with salt and pepper.
  • Roast potatoes and garlic for 10 minutes, uncovered. Ensure that all potatoes are still cut side down and roast another 15 minutes until cut sides are brown and crisp.
  • Let potatoes cool slightly, then use a spatula to remove them from baking sheet. Sprinkle with chopped parsley before serving. Season to taste.