Zachary K’s Soft Baked Potatoes, modified from Grandma Kate's recipe.
Why I Love This Recipe
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"
Ingredients You'll Need
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.