Zachary K’s Soft Baked Potatoes, modified from Grandma Kate's recipe.
3 pounds small red or white potatoes (heterogeneous mixture)
1/4 cup good olive oil (homogeneous mixture)
1 1/2 teaspoons kosher salt (compound/pure substance) NaCl
1 teaspoon freshly ground black pepper (homogeneous mixture)
2 tablespoons minced garlic (6 cloves) (heterogeneous mixture)
2 tablespoons minced fresh parsley (heterogeneous mixture)
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.
Transfer the potatoes to a sheet pan and spread out into 1 layer.
Roast in the oven for 45 minutes to 1 hour or until browned and crisp.
Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Pairs Well With
This recipe is special to my family because it has been a specialty for a very long time. They are so delicious. They are soft, salty and have the perfect amount of spices. CHEMISTRY INFORMATION: The white part of the potatoes is a homogeneous mixture. Some physical changes include the heating up and flipping the potatoes. Some clues of a chemical change are charring on the potatoes and a new aroma when the potatoes are fully cooked.
Submitted by: "Zachary K"