Roasted Russet Potatoes with Parsley and Garlic

Step 1. Cut the Potatoes

Preheat the oven to 400°F (200°C). Cut the potatoes lengthwise into slices 1/2 inch (12 mm) thick. You can leave the skin on the russet potato if you like. Stack half of the slices and cut lengthwise into strips 1/2 inch (12 mm) wide. Repeat with the remaining slices. Rinse the strips with cold water and spread on a clean kitchen towel; blot dry with a second kitchen towel.

Step 2. Drizzle with Olive Oil

Place the potatoes in a large bowl. Drizzle with the olive oil and toss to coat evenly.

Step 3. Roast the Potatoes

Preheat a nonstick baking sheet in the oven for 5 minutes. Remove from the oven and carefully arrange the potatoes in a single layer on the hot baking sheet. Roast the potatoes, turning every 10 minutes, until evenly browned and tender when pierced with a knife (30 to 35 minutes). Meanwhile, combine the parsley and garlic on a cutting board and chop together finely.

Tip: To make sure your potatoes are done, stick a fork in it. If your fork easily slides out, they are ready to serve.

Step 4. Season the Potatoes and Serve

Transfer the potatoes to a serving dish and sprinkle with the salt and a grind of pepper. Add the parsley mixture and toss gently to coat. Serve immediately. Serves 4.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

Tips for Making Your Potatoes Crispy

For potatoes that are extra crispy, use high heat and coat the exterior of your potatoes with olive oil.