Roasted New Potatoes with Garlic

This has become a favorite around here recently. I'm always on the look-out for a good potato recipe. My family are all big fans of anything and everything potato. Especially John. Believe it or not he was even nick-named after his love of those things. Tater. No kidding. He IS Uncle Tater to his sister's kids.

It all goes back to when he was a scrawny teenager who ate everything in sight. Especially potatoes. He generally had two plates at dinner, one for mashed potatoes and one for everything else. The serving bowl of potatoes would make exactly one rotation around the dinner table, always ending with John, and he would dump whatever was left over onto his second plate and finish them off. Newcomers like his brother in law to be only made the mistake once of taking a small portion first to be polite, and hoping for seconds later if they were still hungry. There were no seconds.

My mom even made the (lame) joke once "If John is called Tater, do we call Nick Tater-Tot?" (Sorry, mom, it was lame.)

So I found this recipe on the Food Network website, and my family loves it. Admittedly the butter makes it a little heavy, so I don't serve this regularly. I could probably reduce the amount or use something healthier like olive oil, but I haven't yet.

Roasted New Potatoes with Garlic
1 1/2 pounds medium red bliss or other waxy style potatoes, skin on and scrubbed
2 tablespoons butter, melted
1 teaspoon kosher salt, plus more
1 tablespoon finely minced garlic
1 tablespoon finely chopped flat-leaf parsley
freshly ground black pepper

Pre-heat oven to 375 degrees F

Half the potatoes lengthwise and cut them into 1 inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (arrange the potatoes cut-side down, to ensure crisply browned edges.)

Roast the potatoes until golden brown, about 45 minutes. Add the garlic and stir to coat the pieces evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.