1 ½lbs (or 680 g)small roasting potatoesred or golden skins, washed
2T. (or 15 mL)olive oil
3clovesgarlicchopped (or 1 ½ tsp. minced garlic)
¾tsp. (or 4.2 g)Salt
Instructions
Preheat oven to 425 degrees.
Cover potatoes with cold, heavily salted water (it should taste like sea water) in an ovenproof dutch oven pan. Cover and bring to a boil over high heat on the stove top and boil for 7 minutes.
Drain potatoes, keeping them in the pan, and toss them with oil, garlic and salt until the potatoes are thoroughly covered.
Cover potatoes again and bake for 22-24 minutes, stirring and tossing the potatoes about halfway through again, or until the potatoes pierce easily with a fork.
Season with any additional salt or pepper if desired and serve hot.