Garlic Red Potato Circles...like round fries

Spent part of the morning dragging the kids all over town hunting for fresh (hard ones...found soft mushy ones everywhere!) fingerling potatoes with no luck. Kids were in a starchy mood, thus craving Mommy Potatoes which taste best if made using fingerlings. Bummer, oh well. Here, we make do with good old red potatoes - still, very good.

**Garlic Red Potato Circles**

5 med to large red potatoes - cleaned, cut into 1/4" thick disks

5 garlic cloves (or more to taste) MINCED

2 tablespoons of dehydrated (or dried or copped fresh!) parsley - enough to toss evenly

salt - enough to taste

pepper - pinches to taste

olive oil - enough to generously coat the sliced potatoes

(optional: lime and vinegar drizzle to finish it off)

parchment paper to cover baking sheet

oven set to 500+ degrees, lowest rack

(1) Preheat the oven to at least 450*. Slice the potatoes into 1/4 inch disks. Toss in olive oil to coat evenly. Mince the garlic.

(2) On a large baking tray lined in parchment paper, arrange the potato slices one layer - slight overlapping is okay. 

(3) Put the tray into the oven on the lowest rack for about 15 min (12-18min depending on altitude and oven) or until the edges are crispy brown.

(4) Pull the tray out and add salt (generously), fresh pepper, the dried parsley and fresh minced garlic. Toss. If it looks too dry, add a drizzle to olive oil to moist.

(5) Put the tray BACK in the oven for another 3-5 minutes (purpose is to sweeten the garlic).

(6) Pull the tray out, transfer the potatoes to a tray lined with brown paper bags (or something equivalent to absorb oil). Serve immediately! You can drizzle some vinegar or lime for tang, or have ketchup/BBQ on the side.

(1) First, turn on the oven ON! Yes, preheat to Bake at at least 450*. Better yet 500 or 550. Yes, here are the gorgeous hard red potatoes (fingerlings taste so much better though :(). Scrub and clean em and eliminate the ugly parts.

Smash and peel some fresh garlic...about 5 cloves...

...and mince it up, chop chop! I am in love with my Global knife. Set aside the garlic.

Slice the potatoes thin, but not too thin, about 1/4 inch thick.

Add some olive oil, just enough to coat both all of the potatoes, both sides....

...and put on some gloves. Using gloved hands (oily hands ew!), toss so that the oil evenly coats the potatoes. (New color blue IKEA trays - so nice!)

(2) On an extra large baking tray lined with parchment paper, arrange the potato disks to one layer - slight overlapping is okay.

(3) See? Now, make sure the oven is HOT, at least 450*. If you can go 500 or 550*, do it. Put the tray on the lowest rack and timer it for 12 minutes, maybe 15-20 min, depending on what your oven is like or what altitude you are cooking at (?!).

The potatoes should look like this. This is 16 minutes from my oven at 550*.

(4) While the potatoes are still super hot, add the salt, pepper, parsley and fresh minced garlic.

Toss it. Looking a little dry, so add about a tablespoon of olive oil.

(5) Then put the tray BACK in the oven. Out of habit, I now put the tray in the middle rack (in fear of the bottom rack burning my garlic black). Leave it for another 3-5 minutes. 

After 3 minutes on the middle rack at 550*, pull the tray out. Garlic bits should be golden (not black) and now not too raw/spicy for the kids.

(6) Transfer these AWESOME crisp potato circles to your favorite tray....

...lined with some brown paper bags (or paper towels). To keep it casual and disposable, shape deli aluminum foil sheets into little dipping bowls. One ketchup and one BBQ sauce. If you have lime, squeeze it. If you want it super tang, drizzle some vinegar. YUM!

Crisp edges and tasty garlic bits with salt, pepper and parsley are finger-lickin WOW. 

Michael thinks Mommy Potatoes RULE.

He may be rockin a rasta Skullcandy sweatwrist band, but Michael is actually jammin' to the Clash's London Calling et al, a mixtape by Houston D, Motif, aka TorsoDJ, formerly Epaulettes! Happy potato good times:)

Flowers of the moment...Birds of Paradise and bright rad tropicals. Thank you so much Deitzgen!