Toss 2 lbs russet potatoes (about 4 medium cut into 1/2 inch thick sticks) with 4 smashed garlic cloves, 2 Tb olive oil, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Roast at 425, turning once, until golden brown and crisp (35 - 40 min)
Real Simple August 2010
Remember that Tomato Chutney recipe from the other day?! Here it is
again…this time, spooned onto sliced beef roast from the Instant Pot. And
it’s so ridic...
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