Time
prep 1:00
total 3:00
Ingredients
| 3 lbs. | sm. red potatoes, unpeeled | | 1/2 cup | unsalted butter, melted | | 3/4 tsp. | salt | | 1/3 cup | olive oil | | 3 cloves | garlic, peeled | | 4 | shallots, peeled | | 1/2 cup | chopped parsley | | 1/8 tsp. | black pepper |
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Instructions
Early in the day, parboil the potatoes until just tender (I boil covered for about 10 minutes) and refrigerate.
Place salt, olive oil, garlic, shallots, parsley and pepper in food processor and blend until thoroughly combined. Pour into another container and stir in melted butter. This is the "goop."
Cut the potatoes into quarters (I do halves if they're small) and place on a 9x13 pan -- you might need to use 2 pans to get them to fit into a single layer. I used 3 slightly smaller pans for 6 lbs. of potatoes. Add the goop, mixing the potatoes with your hands and spread the potatoes into a single layer. The potatoes should be covered with goop on all sides.
Bake at 350°F for 2 hours until crispy. Stir periodically ENJOY!
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