Garlic Butter Roasted Potatoes

• 3# Yukon gold small potatoes cut in half.
• 1-2 cups water
• 1/4 cup oil
• Salt and pepper
• 4 tbsp softened butter
• 1 1/2 tsp minced garlic

1. Preheat oven to 425f
2. Place potatoes cut side down on rimmed baking sheet. Pour water on sheet.
3. Cover tightly with foil. May need to use two overlapping sheets. Seal edges well. The potatoes are going to steam in the oven for about 20-25 minutes.
4. Remove from oven. carefully peel back corner away from you & test done mess of potatoes. A paring knife should Pierce easily. If done, let potatoes cook a little and leave corner open to release steam.
5. Increase oven temp to 500f.
6. Drain water into sink CAREFULLY after the stream has gone.
7. Drizzle oil over with oil. Flip potatoes over with tongs. Season generously with salt and pepper. Flip potatoes back to cut side down.
8. Return to oven and Roast 20 more minutes.
9. Mix garlic well into softened butter.
10. When potatoes are nicely browned, remove. Use metal spatula to loosen from pan carefully to keep crust intact.
11. Dollop butter around hot pan. when melted and garlic soft, toss potatoes with the melted butter.

I cooked this batch at 450 because I’m

Learning how to use a convection oven, and they weren’t as brown as usual. I will bump up to 475 next time. The 500f for regular non convection oven is accurate.