Roasted Potatoes Tossed in Brown Butter Roasted Garlic

Crispy potatoes finished in nutty brown butter and sweet roasted garlic, tossed until glossy and rich, then topped with Parmesan and green onions for balance.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Special Equipment: Griddle or large skillet

Ingredients

• 2 pounds potatoes cut into 1 to 1 1/2 inch chunks

• 1 whole head garlic

• Olive oil for drizzling

• Kosher salt to taste

• 1 stick butter

• 1 teaspoon kosher salt

• 1 teaspoon paprika

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Pinch chili powder

• Oil as needed for crisping potatoes

• Shaved Parmesan to taste

• Sliced green onions to taste

Directions

1. Preheat oven to 450°F. Cut the top off the garlic head to expose the cloves. Drizzle with olive oil and sprinkle with salt. Wrap tightly in foil and roast 40 minutes until soft. Let cool slightly, then squeeze the cloves out and mash into a paste.

2. Melt butter in a small saucepan over medium heat. Cook, stirring often, until it turns golden brown and smells nutty. Remove from heat immediately and pour into a bowl. Stir in the roasted garlic paste and all listed seasonings.

3. Parboil the potatoes in salted water for 8 to 10 minutes until just tender. Drain well and allow them to steam dry.

4. Heat a griddle or large skillet to medium high heat. Add a thin layer of oil and cook potatoes until deeply golden and crisp on all sides and fully cooked through.

5. Pour the brown butter garlic mixture over the hot potatoes and toss thoroughly to coat.

6. Transfer to a serving bowl, making sure to include all the butter. Finish with Parmesan and green onions. Serve immediately.