⅛ cup canola oil
3 Tbls Garlic, minced
¼ tsp salt
¼ tsp ground white pepper
1/3 cup Fresh parsley, minced
Place potatoes on a sheet pan lined with parchment paper and lightly coated with pan-release spray. Bake until golden brown: Conventional oven: 425 °F for 25–30 minutes. Convection oven: 400 °F for 15–20 minutes. Transfer roasted potatoes to a steam table pan .
Place potatoes on a sheet pan lined with parchment paper and lightly coated with pan-release spray. Bake until golden brown: Conventional oven: 425 °F for 25–30 minutes. Convection oven: 400 °F for 15–20 minutes. Transfer roasted potatoes to a steam table pan .
Heat oil in a medium stock pot. Add garlic, salt, and pepper. Simmer uncovered over medium-high heat for 30 seconds to 1 minute. Remove from heat, and allow to cool for 1 minute. Add parsley. Stir well. Pour persillade over each pan. Stir well.
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