Crispy Potatoes with Garlic-Parmesan Butter
- 3 pounds new or fingerling potatoes, scrubbed clean
- Kosher salt
- 5 tablespoons unsalted butter
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon red pepper flakes
- 3 tablespoons finely minced fresh parsley leaves
- 2 ounces finely grated Parmigiano-Reggiano (about 1 cup)
- 6 tablespoons duck fat or olive oil
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Garlic (3 medium cloves)
- New or fingerling potatoes (3 pounds)
- Parsley, fresh leaves (3 tablespoons)
- Cooking & Baking
- Duck fat or olive oil (6 tablespoons)
- Kosher salt (1)
- Red pepper flakes (1 teaspoon)
- Dairy
- Butter, unsalted (5 tablespoons)
- Parmigiano-reggiano (2 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 13, 2012 (2 months ago).
149 people saved this recipe.
