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Tuesday, September 23, 2008

Crispy Garlic Potatoes

I am SO loving my subscription to Everyday Food. It’s the BEST.

I made these Crispy Garlic Potatoes from the September issue. They were simple and fantastic. Just wanted to share the recipe with you!

A few notes…I used a little more than 1 Tbsp of oil and I put my garlic through a press instead of mushing it with a knife. Oh, and the thinner the potato slice, the yummier they were.


  1. 1

    Yum, I love potatoes made this way! Thanks for passing on the recipe.

  2. 2

    I made these, too! Only I bought a bag of multi-colored potatoes (purple, yellow, red) from Whole Foods and used more oil. Dee-lish!

  3. 3

    Wow, those look tasty! I’ll have to give them a try.

  4. 4
    Shane and Becca

    yum! I have to try! I think 95% of everything I make is from Everyday Food. I even have a freaky way to catalog the recipes that verges on ocd.

  5. 5

    I love Everyday Food! I turn to it time and time again. I need a way to catalog it because looking up the recipes can take as long as cooking the food!

  6. 6
    Jane Maynard

    becca – I want to know your cataloging system…fess up on your OCD ways! 🙂

  7. 7

    I will try this, but I am an awful cook!

  8. 8
    Jane Maynard

    you can do it, pamela! 🙂

  9. Those look fabulous! Now I’m craving potatoes and it’s late at night!

  10. 10

    I do this often, except I do mine with those small tri-colored potatoes from TJ’s, cut them in half, and then quarter those halves, then use the olive oil, pepper, garlic powder, thyme, and the secret ingredient, Knorr’s Tomato/Chicken bouillon. 425 for 30 minutes. YUM!

  11. 11
    Jane Maynard

    thanks, robb – that sounds easy and delicious!

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