Contrary to popular belief, Asians don’t eat only rice. Garlic potatoes are a popular dish across much of Asia with each country presenting its own unique twists. This is one of my favorite recipes, a classic and simple one that focuses on being bold in the simplicity of the herbs and spices. Garlic should be in the forefront of the flavors, with the paprika adding a smoky depth and freshly chopped parsley to balance for freshness in a starchy dish.
10 medium sized red potatoes, washed and scrubbed
1/4 cup olive oil
20 cloves garlic, smashed and roughly minced
3/4 tablespoon salt
3/4 tablespoon paprika
1/2 teaspoon ground red chili pepper (optional)
Generous sprinkling of freshly ground black pepper
1/2 cup fresh parsley, finely chopped
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
Chop the potatoes into small bite sized cubes. Place the potatoes on the baking sheet. Drizzle olive oil evenly over the potatoes. Sprinkle the garlic, salt, paprika, red chili peppers, pepper and parsley over the potatoes and mix thoroughly. Roast for 35 to 45 minutes until potatoes are fork tender. Serve warm.