Baked Brabant Potatoes

1. 1

   First, peel and dice the potatoes into 1/2-inch cubes. Rinse and pat them dry.

2. 2

   Toss with olive oil and salt, and lay on nonstick cookie sheets, making sure they aren't crowded or touching one another.

3. 3

   Bake in a 425 degree oven until brown and crispy on the outside, about 15-20 minutes. You may have to take them out and turn them to make sure the bottoms don't burn.

4. 4

   Meanwhile, in a skillet, saute garlic in 2 tbsp olive oil over medium low heat. Gradually incorporate the butter. Add most of the parsley.

5. 5

   Toss with the potatoes, add salt and pepper to taste, garnish with the remaining parsley, and serve immediately.

* Per serving · 4 servings · Values may vary.

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