Ingredients
- 5–6 starchy potatoes (peeled and quartered)
- 2 garlic cloves, crushed
- 1–2 tbsp finely chopped parsley
- Salt (to taste)
- Pepper (to taste)
- Garlic powder (to taste)
- Chili flakes (optional, to taste)
- Oil (a mix of olive oil and sunflower oil is recommended)
- Parmesan cheese (grated, for topping)
- Extra parsley (for garnish)
Directions
- Preheat the oven to 220°C (428°F).
Pour enough oil into a rectangular baking pan to cover the entire bottom. Place the pan in the oven to preheat while preparing the potatoes. - Prepare the potatoes:
Peel the potatoes and cut them into quarters.
Boil them in salted water until they are soft and fully cooked.
Drain the water, then shake the saucepan gently to roughen the edges of the potatoes. - Bake the potatoes:
Carefully place the potatoes into the preheated pan with hot oil.
Bake in the oven for 12 minutes, then remove the pan. - Add flavor:
Sprinkle the crushed garlic and chopped parsley over the potatoes.
Bake for another 12 minutes, then remove the pan again. - Turn the potatoes:
Flip the potatoes to ensure they crisp evenly.
Bake for a final 12 minutes. - Finish and serve:
Take the pan out of the oven, sprinkle the potatoes with grated Parmesan and additional parsley.
Serve hot and enjoy!