🌎 The World Cookbook

2 pounds Yukon Gold potatoes diced into ½-inch cubes
2 tablespoons avocado oil or other high heat, neutral oil
4 tablespoons butter ¼ cup
2 tablespoons minced garlic
kosher salt to taste (recipe note #2)
2 tablespoons minced fresh parsley

Preheat oven to 425ºF. Line a baking sheet with parchment paper. Add raw potato cubes to a saucepan and pour in enough water just to cover them. Add a small handful of kosher salt. Bring to boil over medium-high heat. Reduce heat slightly and simmer for 7-9 minutes, until potatoes are tender on the outside, but still firm in the center. With the lid, carefully strain out the water. Cover saucepan with lid and, with potholders on each hand, grip the sides of the saucepan, securing the lid. Shake several times. Check to see if the potatoes look fuzzy. If not, shake again. Add oil to potatoes and gently stir to coat. Pour potatoes onto prepared baking sheet and spread them into a single layer, do your best to give each piece of potato a little room. Bake for 35 minutes until crispy and golden brown outside and creamy in the middle. When the potatoes have about 5 minutes left to cook, add butter in a small skillet over medium heat. When the butter just starts to melt, add the garlic; cook and stir until fragrant but not browned, about 1 minute. Remove from heat. Transfer potatoes to serving platter and drizzle with garlic butter sauce. Season to taste with kosher salt, sprinkle with parsley and serve.