This recipe has the right amount of garlic, and an incredible crispy texture. These crispy oven roasted Spanish potatoes are delicious!
Serves 4 to 6
8 russet potatoes
1/2 cup of olive oil
4 garlic clove finely chopped immersed olive oil
1 tsp of kosher salt
3 tbsp of freshly chopped parsley
Peel and cut potatoes into small cubes.
Blanch potatoes in boiling water about 5 minutes, then drain.
Heat oil in a frying pan on medium high and fry potatoes turning for about 10 minutes until crisp and golden brown.
Remove potatoes using a slotted spoon drain.
Spoon 2 tbsp of the garlic and garlic oil over potatoes. Season with salt and pepper. put the
3 tbsp of fresh parsley over potatoes mix. Serve immediately.
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