2 lbs baby red potatoes
3/4 cup EVOO
salt and pepper
1/2 cup fresh basil
1 clove garlic
1. Boil potatoes until fork tender. Drain.
2. Toss with 1/4 cup EVOO, salt, and pepper.
3. Press 1/4 inch thick with a drinking glass.
4. Bake on lined baking sheets at 400 degrees until crisp, 25 minutes.
5. Puree basil, garlic, and 1/2 cup EVOO. Drizzle over potatoes.
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