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Sides | |
| Kosher salt and freshly ground black pepper 1 1/2 pounds baby potatoes 3 cloves garlic 2 bay leaves 2 tablespoons apple cider vinegar 1/4 cup extra-virgin olive oil 2 tablespoons dried parsley 2 teaspoons smoked paprika 1 1/2 teaspoons granulated garlic 1 1/2 teaspoons oregano 1 1/2 teaspoons onion powder 1/4 teaspoon cayenne pepper | |
| Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the potatoes and blanch until just beginning to get tender, about 3 minutes. Remove from the water, then cut in half and place in a large cast-iron pan or sheet tray, cut side down. In a mortar and pestle, grind together the garlic, bay leaves and apple cider vinegar, then add the oil, parsley, paprika, granulated garlic, oregano, onion powder, cayenne, good pinch of salt and a few grinds of black pepper. Mix to combine. Drizzle the mixture over the potatoes, then roast for 25 to 30 minutes, until golden brown and cooked through. | |
Unrated | |
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