Total Time: 25 minutes
Serves: 4 to 6
1 lb. organic russet potatoes
1 bulb roasted garlic
3 Tbsp. Henry's Olive Oil
salt and pepper
Peel and grate potatoes. Place in a clean kitchen towel and squeeze any excess water out. Place in a bowl. Squeeze garlic cloves out of bulb and chop. Stir into potatoes and season with salt and pepper. Heat oil in a 10-inch sauté pan over medium heat. Spread potatoes evenly over the bottom of the pan. Sprinkle with a little more salt and pepper. Cook 3 minutes, then check to see if the bottom is golden. Flip over using a spatula, and cook 3 minutes longer. Slide onto a plate and cut into wedges.
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