*  Exported from  MasterCook  Buster  *

                     CRISP GARLIC YUKON GOLD POTATOES

Recipe By     : Sascha Lyon, Balthazar bistro, NYC
Serving Size  : 8    Preparation Time :
Categories    : Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           extra-virgin olive oil
                        salt -- to taste
                        black pepper -- freshly ground, to
                        -- taste
   2      pounds        Yukon Gold potatoes -- (small), halved
   6      cloves        garlic -- thinly sliced
   2      tablespoons   flat-leaf parsley -- finely chopped

1.  Preheat the oven to 400 degrees F.  Brush a baking sheet with 1 tablespoon
of the oil and sprinkle with salt and pepper.  Arrange the potatoes on the
baking sheet, cut side down, and bake for 45 minutes, or until crisp and
golden brown.  Transfer the potatoes to a bowl.

2.  Heat the remaining 3 tablespoons of oil in a large skillet.  Add the
garlic and cook over moderately low heat, stirring, until crisp and lightly
browned; do not let the garlic get too brown or it will be bitter.  Pour the
garlic and oil over the potatoes, add the parsley and toss.  Season with salt
and pepper and serve at once.

Notes: Recipe from September 1998 Food & Wine, pages 148-150.

- - - - - - - - - - - - - - - - - -

Typos by K. Hudson Lipin, 09/04/98
              - - - - - - - - - - - - - - - - - -