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Roasted Garlic Potatoes

Updated on February 1, 2011

Cut your potatoes (I usually do 1 1/2 potatoes per person) into quarters (wedges) or even 8th's depends on the size of the potatoes. Leave the skins on.

Put them in a gallon sized zip lock bag. Pour in enough oil (olive, vegetable, whatever) to coat them. (if you don't have the bag a large bowl will do.) add : 

3 TBS garlic salt

2 tsp pepper

1/4 tsp parsley

Close bag (make sure its closed, trust me on this one... double check it) and shake the bag to make sure everything is coated well.

Then layer the potatoes in a 9x13in glass pan skin sides down - cover with foil (it will steam them)

Cook at 375 for 40- 45 mins.until you can easily insert a fork in them

Remove foil and turn potatoes over and cook for 15 more minutes or until skins are crispy. Serve as is or with sour cream.

These are FABULOUS and I never seem to make enough, everyone gobbles them up!

You may have to adjust cooking times, depending on your oven.

Enjoy and come back and let me know how they turned out for you!

How were they?

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