[music playing]
These are the easiest
potatoes in the world.
I think I've made more
garlic roasted potatoes than
every other vegetable combined.
I start with red
potatoes, but you
can really use any kind of
thin-skinned potato, maybe
about two pounds.
If they're big potatoes,
I'll cut them in quarters.
If they're small potatoes,
I'll cut them in half.
OK, a little olive oil, just
drizzle it on, coarse salt.
I use kosher salt, but
you can use sea salt,
or any kind of salt
you have around.
Lots of fresh pepper to
give it a little spice.
Now the secret to my
potatoes, really good garlic.
I always try and find
garlic that's very firm
like this, that doesn't
have a big sprout on it.
You don't want a plant
in your potatoes.
You want really good garlic.
Peel six cloves of garlic.
There's a lot of
garlic in this meal.
But when you cook
garlic for a long time,
it becomes really sweet.
So it's not gonna be
too garlicky a meal.
Now, The easiest way,
I find, to chop garlic
is just to leave the tip
of the blade on the board
and run the knife back
and forth and really
let the blade do the work.
OK, there we go.
Lots of garlic.
Oh, it smells so good.
I'm gonna use my hands to mix
up the olive oil, the salt I've
already put on it, the pepper.
OK, into the oven, 400
degrees, about 30 minutes.
Oh, these are the
garlic roasted potatoes,
and they are seriously garlic.
They're all crisp on the
outside and delicious inside.
It's like a-- the entire
kitchen-- hi, sweetie.
[chuckles] Hi, sweetie,
does that look good?
That looks great.
Can I grab this right now?
--[chuckles] What you've been
dreaming of all the way home?
You want some wine?
And a-- I'd love some wine.
That'd be fabulous.
And a sprinkling of
parsley on the top.
