Triple Green Stir Fry

 

Ingredients:

• 2 ½ tablespoons organic cornstarch or arrowroot 
• 1 cup low-sodium vegetable broth or water
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon natural granulated sugar
• 1 to 2 teaspoons grated fresh ginger
• 8 ounces seitan or extra-firm tofu 
• 2 tablespoons dark sesame oil, divided
• 2 cloves garlic, peeled and cut in half
• 8 ounces fresh green beans, trimmed and cut in half
• 2 large broccoli crowns, cut into bite-sized pieces and florets
• 1 medium zucchini (or, try this week's Tat Soi!), cut in half lengthwise, then into ¼-inch slices
• 2 scallions, cut into 1-inch lengths
• Dried hot red pepper flakes to taste
• Additional soy sauce to taste

Preparation:

1. For the sauce, combine the cornstarch or arrowroot in a small bowl or with just enough water to dissolve it. Add the remaining sauce ingredients, stir together, and set aside.
2. If using seitan, cut into bite-sized pieces. If using tofu, cut into ½-inch thick slices. Blot well between clean tea towels or several layers of paper towel (or use a tofu press ahead of time if you like it really firm), and cut into dice. 
3. Heat half of the oil in a stir-fry pan. Add the tofu or seitan and stir-fry over medium-high heat until golden on most sides. Remove from the pan and set aside.
4. Heat the remaining oil in the same pan. Add the garlic, green beans, and ¼ cup water. Cook over high heat, covered, for 3 minutes, then stir in the broccoli. Cover and cook until the beans and broccoli are brightly colored and just tender-crisp, lifting the lid to stir once or twice. 
5. Add the zucchini and scallion. Stir-fry for another 2 to 3 minutes, or until all the vegetables are tender-crisp. Stir in the tofu or seitan. 
6. Pour in the sauce, and cook, stirring, until it has thickened, another minute or so. Serve at once.

vegkitchen.com

Buffalo Shrimp Lettuce Wraps

 

Ingredients:

• 4 tbsp. butter
• 2 garlic cloves, minced
• 1/4 c. hot sauce, such as Frank's
• 1 tbsp. extra-virgin olive oil
• 1 lb. shrimp, peeled and deveined, tails removed
• Kosher salt
• Freshly ground black pepper
• 1 head romaine, leaves separated, for serving
• 1/4 red onion, finely chopped
• 1 rib celery, sliced thin
• 1/2 c. blue cheese, crumbled

Preparation:

1. Make buffalo sauce: In a small saucepan over medium heat, melt butter. When melted completely, add garlic and cook until fragrant, 1 minute. Add hot sauce and stir to combine. Turn heat to low while you cook the shrimp.
2. Make shrimp: In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook, flipping halfway, until pink and opaque on both sides, about 2 minutes per side. Turn off heat and add the buffalo sauce, tossing to coat.
3. Assemble wraps: Add a small scoop of shrimp to the center of a romaine leaf, then top with red onion, celery, and blue cheese.

delish.com

Garlic Parmesan Roasted Carrots

 

Ingredients:

• 2 pounds (1kg) carrots, washed and halved
• 1/4 cup olive oil
• 4 large cloves garlic, minced (or 1 tablespoon minced garlic)
• 1/4 cup grated parmesan cheese
• 2 tablespoons Panko bread crumbs, (or normal breadcrumbs)
• Salt and pepper, to taste
• Fresh chopped parsley, optional

Preparation:

1. Preheat oven to 400°F (200°C). Lightly grease or spray a baking sheet with cooking oil spray.
2. Arrange carrots on baking sheet. Add the olive oil, garlic, parmesan, bread crumbs, salt, and pepper. Toss all ingredients together to completely coat the carrots. Spread out and bake for 20-25 minutes or until tender. Toss with a spatula halfway through.
3. Remove from oven and serve immediately. Top with fresh parsley if desired.

cafedelites.com

Cheesy Roasted Green Beans

 

Ingredients:

• 1 pound (500 g) of green beans, ends trimmed
• 1/4 cup olive oil
• 2 tablespoons fresh parmesan cheese shredded
• 1 tablespoon minced garlic (or 4 cloves garlic, minced)
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon fresh cracked black pepper
• 1 1/4 cup mozzarella cheese shredded

Preparation:

1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray. 
2. Arrange green beans on a baking sheet in a single layer. Set aside.
3. In a small bowl mix together olive oil, parmesan, garlic, salt, and pepper. Drizzle the oil mixture over the green beans and toss to evenly coat.
4. Bake for 20 minutes until vibrant and tender-crisp.
5. Remove from the oven and top with the mozzarella cheese. Return to the oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
6. Season with salt and pepper, if desired. Serve immediately.

cafedelites.com

Coconut Milk Braised Mustard Greens with Winter Squash

 

Ingredients:

• 2 tablespoons unsalted butter
• 1 small shallot finely chopped
• 2 cloves of garlic peeled and finely grated
• 1 1" piece of ginger peeled and finely grated
• 1 lb Mustard Greens, chopped
• 1-1/2 cups (13.5-ounce can) of unsweetened full-fat coconut milk
• 1 tablespoon soy sauce
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1 small butternut squash (or, other winter squash) peeled and diced into 1/2" pieces
• Kosher salt and freshly ground pepper
• 3 scallions, white and light green parts only thinly sliced
• 1/4 cup cilantro, leaves and stems finely chopped

Preparation:

1. Set a large skillet with high sides or Dutch oven over medium heat. Add butter. When melted, add shallot and cook for about 2 minutes, until soft and fragrant. Add garlic and ginger—stir and cook for about 2 minutes more.
2. Add mustard greens to the skillet and stir constantly for about a minute, until they begin to wilt. Add coconut milk, soy sauce, spices, squash, and ¼ teaspoon salt and pepper. Stir and bring to a simmer. Reduce heat to low and cook for about 15 minutes until greens and squash are fork-tender.
3. Taste and season with salt and pepper if needed. Top with scallions and cilantro to serve.

ashcuoco.com

Garlicky Salmon Pasta with Escarole

 

Ingredients:

• 1 12-oz box Collezione Bucatini
• 12 oz salmon fillet, ideally skinless
• 4 tablespoon extra-virgin olive oil, divided
• 1 medium yellow onion, diced
• 3 large cloves garlic, minced
• 1 head escarole
• ¼ teaspoon crushed red pepper
• ½ cup Pecorino Romano, grated
• 1 tablespoon toasted sesame seeds
• Salt and pepper, to taste

Preparation:

1. Bring a large pot of salted water to a boil. Add the Collezione Bucatini and cook for 7 minutes, or until just al dente. Drain, reserving ½ cup of the cooking water.
2. Add 1 ½ tablespoon extra-virgin olive oil to a large skillet set over medium-high heat. Season both sides of the salmon fillet with salt and pepper, then cook for 2-3 minutes per side, or until the salmon is completely cooked through. Flake salmon on a plate and set it aside.
3. Add another 1 ½ tablespoon of the extra-virgin olive oil to the (now-empty) skillet. Add the onion and cook for 3-4 minutes. Add as much escarole as can fit in the skillet and stir everything up to combine. Space will free up in the skillet as the escarole wilts, so continue adding escarole until it's all in the pan.
4. Once the escarole is almost all wilted, add the minced garlic and cook for an additional minute or so.
5. Add cooked Collezione Bucatini to the skillet and pour in the reserved cooking water. Let the pasta cook for a few more seconds, or until the liquid is absorbed.
6. Remove the skillet from the heat and toss pasta with the grated Pecorino Romano, crushed red pepper, and the flaked salmon. Season to taste with salt and pepper. Drizzle with the remaining extra-virgin olive oil. Top with toasted sesame seeds and serve.
7. Serving suggestions: additional salt, pepper, and/or crushed red pepper, fresh herbs like basil or parsley, and a squeeze of fresh lemon juice

mysequinedlife.com

Mac and Cheese Chile Relleno

 

Ingredients:

• 4 tablespoons unsalted butter, divided
• 2 cups small diced red onions, divided
• 4 finely chopped garlic cloves, divided
• 1 red bell pepper, chopped
• 1 jalapeno chili, chopped
• 2 teaspoons chili powder, divided
• 2 tablespoons all-purpose flour
• 2 ¹⁄₂ cups milk
• 2 cups shredded Monterey jack pepper cheese, plus 1 cup
• 1 ¹⁄₂ cups shredded cheddar cheese, plus 1 cup
• 8 ounces elbow macaroni, cooked for 6 minutes, drained and rinsed with cool water
• kosher salt
• ground black pepper
• 8 large poblano peppers, roasted and peeled
• 2 tablespoons olive oil
• 1(14 ounce) can crushed tomatoes
• ¹⁄₂ cup salsa
• 1 cup small diced pico de gallo (to garnish)
• ¹⁄₄ cup finely chopped cilantro (to garnish)

Preparation:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a large skillet over medium heat, melt 2 tablespoons butter. Add 1 cup onions, 2 cloves garlic, red bell peppers, and jalapenos. Cook until vegetables are softened, about 5-8 minutes.
3. Stir in the remaining 2 tablespoons butter to melt, then add 1 teaspoon chili powder and flour. Stir to combine completely, then stir in the milk. Increase heat to medium-high, bring mixture to a simmer, and cook until thickened, about 3-5 minutes. Add 2 cups shredded pepper jack cheese, and 1 1/2 cups shredded cheddar cheese, and stir until completely melted. Fold in macaroni and season to taste with salt and pepper; remove from heat and set aside.
4. To prepare poblanos, make a slice to open the pepper, then gently rinse to remove the seeds. Keep the stem intact if possible. Fill the peppers with macaroni and cheese, and wrap the edges of the poblanos towards each other to meet halfway. Place on a prepared baking sheet. Top with remaining 1 cup shredded pepper jack and cheddar cheeses.
5. Bake for 15-20 minutes until the cheeses are melted and the filling is warmed through.
6. To prepare sauce, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 cup onions and 2 cloves garlic and cook until softened, about 3-5 minutes. Add crushed tomatoes and salsa and bring to a simmer. Keep warm.
7. To serve, ladle 1/2 cup sauce onto a plate, top with poblano, and garnish with pico de gallo and chopped cilantro.

food.com

Eggplant Steaks with Leek Puree

 

Ingredients:

• 1 medium eggplant, sliced 1/2″ thickness lengthwise
• 1.5 cups small radishes (quartered)
• 2 small yellow onions, diced
• 3 small leek stalks, chopped
• 2 cloves garlic (minced)
• 1/4 cup balsamic vinegar
• 3 tablespoons olive oil, plus an extra tablespoon for cooking pan
• 1 tablespoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup vegetable broth

Preparation:

1. Preheat the oven to 425°F and prepare a 15″x10″ baking sheet with parchment paper.
2. In a large mixing bowl, toss together radishes, onions, leeks, garlic, olive oil, salt, and pepper until well coated. Transfer to baking sheet. Then bake for 18-20 minutes or until golden.
3. Meanwhile, heat a large pan (preferably with grill lines) to medium-high. Coat with the remaining tablespoon of olive oil, brushing on oil if using a grill pan.
4. When heated, lay the eggplant slices on the pan, brush with balsamic vinegar, and cook for about 6 minutes on each side or until browned and cooked thoroughly. After flipping, coat the other side with vinegar.
5. When the baking is finished, set aside the radishes and transfer the remaining ingredients into a food processor along with the vegetable broth. Make sure to set aside extra radishes, and leeks to garnish. Then, purée until smooth.
6. When ready to serve, spread the purée onto the plate, lay an eggplant steak on top, and top with radishes, leeks, and micro greens (optional). Share, and enjoy!

misfitmarket.com

Garlicky Skillet Greens with Ham

 

Ingredients:

• ¹⁄₄ cup apple cider vinegar
• ¹⁄₄ cup sorghum syrup
• 2 tbsp. Sriracha hot sauce
• 1 smoked ham hock
• 1 small yellow onion, finely chopped, divided
• 1 cup bacon fat
• 1 ¹⁄₂ lb. collard greens, stems discarded, and leaves thinly sliced
• turnip greens stems discarded, and leaves thinly sliced
• cloves Kosher salt
• 12 cloves garlic confit, coarsely chopped, plus 2 tbsp. garlic oil

Preparation:

1. In a microwave-safe bowl, whisk together the vinegar, sorghum syrup, and Sriracha. Cover and microwave on high for 2 minutes and set aside.
2. In a medium Dutch oven, place the ham hock and half of the onion, cover with water, and turn the heat to high. When the liquid boils, turn the heat to medium-low and cook until the ham hock is very tender, 1½–2 hours. Set the pot aside until the ham hock is cool enough to handle, then remove it from the liquid and use your hands to shred the meat into a small bowl. Discard the liquid, cooked onion, and bone. Clean the Dutch oven and return it to the stove.
3. In the empty Dutch oven set over medium-high heat, melt the bacon fat, then add the shredded meat and cook until browned and slightly crisp, 3–4 minutes. Stir in the remaining onion and cook until soft, about 8 minutes. Turn the heat to high, add the collard and turnip greens (in batches if necessary), and season with salt to taste. Cook, stirring continuously until the greens are wilted, 1–2 minutes. Stir in the reserved vinegar-sorghum liquid, garlic confit, and garlic oil, and serve immediately.

saveur.com

Roasted Poblano Queso Fundido

 

Ingredients:

• 3 poblano peppers
• 1 small onion, finely diced
• 2 garlic cloves, minced and divided (1 for the cheese and 1 for the puree)
• 2 tablespoons canola oil (or other neutral oil), divided (1 for the cheese and 1 for the puree)
• 1 cup (8 oz.) grated Monterey Jack cheese
• 1 cup (8 oz.) grated Oaxaca cheese (mozzarella works well here too)
• Juice of 1 lime, plus more to taste
• Kosher salt
• Fresh flour or corn tortillas, for serving
• Cilantro leaves, for serving

Preparation:

1. Preheat a broiler to high heat, and set an oven rack as close as possible to the broiler. Place poblano peppers on a baking sheet and broil until blackened and blistered all over, turning several times to ensure even cooking. Transfer peppers to a small bowl, and cover with plastic wrap. Let the peppers steam for 10 minutes. This will make them easier to peel. Peel the blackened skins off each pepper, then remove and discard the stem. Open the peppers so they lay flat on a work surface, and remove all seeds. Dice all peppers, but keep them separated. 1 pepper will be used for the Queso Fundido, and 2 for the Roasted Poblano Puree.
2. Preheat an oven to 425°F. Add 1 tablespoon canola oil to an 8-inch cast-iron skillet over medium heat. Once the oil is hot, add onion with a pinch of salt, and cook until soft and just starting to brown (about 5 minutes). Stir in 1 minced garlic clove, 1 of the diced poblano peppers, and another pinch of salt, cooking just until fragrant (about 1 minute). Stir in grated cheese, then transfer the skillet to the oven. Bake until the cheese gets all melty, and the surface develops golden brown spots (10 – 15 minutes).
3. While the Queso Fundido is cooking, make the Roasted Poblano Puree. Place 2 diced poblano peppers, 1 minced garlic clove, lime juice, 1 tablespoon canola oil, and a pinch of salt in a small food processor or blender, pulsing to combine. Season to taste with kosher salt and lime juice.
4. Wrap tortillas in foil, and warm in the oven for 5 minutes while the Queso Fundido is cooking. As soon as the Queso Fundido comes out of the oven, top with several spoonfuls of the puree and a scattering of cilantro leaves. Serve immediately with warm tortillas.

kitchenkonfidence.com

The Best Basil Pesto Recipe

 

Ingredients:

• 6 cups loosely-packed Genovese basil, preferably young, bright-green leaves
• 1/3 cup pine nuts, preferably Italian
• 1/3 of a small, fresh garlic clove
• 1/2 cup fruity, mild extra-virgin olive oil, preferably from Liguria
• 1 teaspoon medium or coarse flaky sea salt, such as Maldon or fleur de sel (use less if using saltier pecorino-Romano cheese)
• 1/3 cup freshly-grated pecorino-Toscano cheese (pecorino-Romano is an ok substitute)
• 1/3 cup freshly-grated Parmigiano-Reggiano cheese

Preparation:

1. Chill the blender bowl either in the freezer or by adding water and ice cubes until ready to blend. Meanwhile, rinse, then soak, the basil leaves in water for about 10 to 15 minutes.
2. Combine the nuts, garlic, and olive oil in the blender. Blend until the nuts are very finely chopped and the mixture is creamy. Add the salt.
3. In several handfuls, lift the basil from the bowl of water. Shake some of the excess water off, but not all, and add it to the blender. Pulse in the blender until it is a smooth, beautiful green color. If necessary, add more water a teaspoon at a time until it blends and emulsifies fully.
4. Add the cheeses and blend again until fully incorporated and serve. Click Here for some creative pesto pairing ideas!
5. PRO TIP: To store pesto, place it in a container and cover the top with a thin layer of olive oil. This acts as a seal, preventing oxidization. This pesto can be frozen for up to 3 months. Do not heat it to defrost; let it thaw at room temperature for about an hour or two, or overnight in the refrigerator.

unpeeledjournal.com

Sour and Spicy Sweet Potato Greens

 

Ingredients:

1. 2 cup sweet potato leaves
2. 1 tbsp canola oil
3. 2 clove garlic
4. 3 chili pepper, chopped
5. 1 tbsp pickled banana pepper
6. 1 tbsp oyster sauce
7. salt

Preparation:

1. Heat up a pan at medium-high heat with oil, and add the minced garlic in. For the spicy and sour version, add 1 tbsp of pickled banana peppers and chili peppers (the quantity is depending on how spicy you want the dish to be)
2. Sautee them and once you can smell the aroma, add the sweet potato leaves in. Gently mix it so that the garlic won’t burn at the bottom. Cover with the lid and let it simmer for about 15 seconds.
3. Then stir well, add about 3 tbsp of water with some oyster sauce, add salt to taste, and it is done! Enjoy

All about Sweet Potato Greens video (also shows the recipe being made!)

bearcuisine.com

Shitake Eggplant Lettuce Wraps

 

Ingredients:

• 10 ounces shiitake mushrooms, washed and de-stemmed
• 1 large Japanese eggplant, peeled 
• ½ stick Country Crock Plant Butter
• ½ cup diced shallots 
• 3 cloves garlic, diced
• 3 tablespoons minced ginger
• 8 ounces water chestnuts, sliced 
• 1 tablespoon nutritional yeast 
• 2 tablespoons mirin 
• 3 tablespoons tamari 
• 1 tablespoon rice vinegar 
• 1 teaspoon toasted sesame seed oil 
• 1 small Thai chili (optional)
• Salt and pepper, to taste 
• 1 head of bibb lettuce
• 1 head of iceberg lettuce

To Garnish:

• Salted peanuts, chopped
• 1 small red bell pepper,  de-seeded and thinly sliced
• Cilantro, chopped
• Thai basil, chopped
• Mint leaves, chopped
• Fresh lime juice

Preparation:

1. Chop mushrooms and eggplant into small bite-size pieces. In a large skillet, add plant butter and melt over medium-high heat. Once sizzling, add mushrooms and eggplant with a sprinkling of salt. Cook for about 8 minutes, stirring halfway through with a wooden spatula until the mixture begins to brown. 
2. Add shallots, garlic, ginger, and chestnuts. Continue to cook for 5 minutes, stirring often, until the shallots are soft and tender. 
3. Add mirin to deglaze the bottom of the skillet, scraping the bottom as needed. Add nutritional yeast, tamari, and toasted sesame seed oil (and Thai chili, if using). Mix well and cook for a few more minutes. Give the mixture a taste and season with salt and pepper to your liking. The eggplant should be soft and caramelized. If not, continue to cook on medium heat until it is thoroughly cooked. 
4. Separate the lettuce leaves and stack one to two pieces of bibb lettuce inside a larger piece of iceberg. Fill each lettuce cup with a few tablespoons of the cooked mixture. Sprinkle a hefty amount of chopped peanuts, fresh cilantro, Thai basil, and mint over top, and squeeze fresh lime juice over the wraps to complete the dish. Enjoy immediately!

mississippivegan.com

Spicy Garlic Ginger Edamame

 

Ingredients:

• 1 pound fresh or frozen edamame in their pods
• 1 tablespoon neutral oil like avocado, grape seed, or safflower oil
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 2 tablespoons light soy sauce or tamari
• 2 to 3 teaspoons pure maple syrup, sugar or honey
• 1 teaspoon toasted sesame oil
• 1/2 to 1 tablespoon Sambal Oelek or Sriracha

Preparation:

Cook Edamame:

1. Edamame can be made on the stovetop or in the microwave.
2. To boil edamame: Bring a large pot of water to a boil and add a teaspoon of salt. Add the edamame and return to a boil. Cook until bright green and heated through, 3 to 5 minutes. Drain.
3. To microwave edamame: Place the edamame in a microwave-safe dish with 1/4 cup of water and a pinch of salt. Partially cover the dish with a plate, and then microwave on high until bright green and heated through. Depending on your microwave, this can take 1 to 5 minutes.

Make the Sauce:

1. Heat the oil in a medium skillet over medium heat. Add the garlic and ginger. Cook until fragrant, but before they brown, 30 to 60 seconds. Remove the skillet from the heat, and then stir in the soy sauce, maple syrup, sesame oil, and chili sauce.
2. Taste and adjust with additional maple syrup to balance out the soy sauce or more chili sauce to make it spicier.
3. Toss the edamame with the sauce and serve.

inspiredtaste.net

Roasted Beet Hummus

 

Ingredients:

• 1 small roasted beet
• 1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
• 1 large lemon (zested)
• 1/2 large lemon (juiced)
• 1 healthy pinch salt and black pepper
• 2 large cloves garlic (minced)
• 2 heaping Tbsp tahini
• 1/4 cup extra virgin olive oil

Preparation:

1. Roast beet in oven for 30-40 minutes
2. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
3. Add remaining ingredients except for olive oil and blend until smooth.
4. Drizzle in olive oil as the hummus is mixing.
5. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
6. Will keep in the fridge for up to a week.

minimalistbaker.com

Sweet Potato Leaves Parippu Kootu

 

Ingredients:

To cook the dal:

• 1/2 cup Moong dal deskinned and split green gram
• 2 cups water

For the greens:

• 2 bunches of sweet potato leaves
• salt to taste
• 1/4 tsp turmeric powder
• 1/4 tsp roasted cumin powder

For the gravy mix:

• 2 tbsp roasted chickpeas or lentils
• 3 - 4 tbsp grated coconut
• 1 small dry red chilies
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds

For the tempering:

• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 2-3 dry red chilies
• 1/4 tsp cumin seeds
• 1-2 cloves garlic ( crushed)
• 5-6 curry leaves

Preparation:

1. Wash the mung beans and set them aside.
2. Wash clean and chop the tender sweet potato leaves.
3. In a small cooking pot bring the two cups of water to a boil and add the mung beans.
4. Stir occasionally and let the mung beans cook.
5. When they are nearly ready they will hold shape but will crush when squished between your fingers. At this time add the prepared sweet potato leaves, salt, turmeric, and roasted cumin powder. Cover and cook for 5 minutes.
6. While it is cooking assemble the ingredients for the gravy and bring them to a fine powder or, add a few tbsp of water and grind them smooth.
7. Add this to the cooking dal, leaf mix, and simmer with stirring for 5 - 10 minutes.
8. In a small pan heat the coconut oil.
9. Add the mustard seeds and when they splutter add the cumin, red chilies, crushed garlic (optional), and curry leaves.
10. Allow this to roast and add this mix to the simmering kootu.
11. Remove from heat and the kootu is ready to serve.

mildlyindian.com

Garlic Roasted Potatoes

 

Ingredients:

• 3 pounds small red or white potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley

Preparation:

1. Preheat the oven to 400 degrees F.
2. Cut the potatoes in half or quarters and place them in a bowl with olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
3. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

https://www.foodnetwork.com