Garlic and Parsley potato fans

בס"ד

You can say we grew up on potatoes. We used to eat potatoes quite a bit, that even one of my fathers' meals was cooking hard-boiled eggs with potatoes in one pot, and that was the meal.

When my mother was home, things were different, and we got a much more upgraded meal, but we learned to enjoy the simple things as well.

Due to the fact that we ate many potatoes, and since it is very cheap and readily available, I tend to serve potatoes often in Shabbos meals.
This time I made delicious garlic and parsley potato fans recipe.

This recipe is terrific as a side dish on every meal. It is parve and vegan, so you can enjoy it at any time.
The potatoes are crispy on the outside thanks to the grilling at the end of the baking. And tender on the inside.
It is highly recommended to serve them fresh from the oven, but they are lovely after reheating.

 
Garlic, parsley potato fans/recipe: con delight
The measurements were made using universal cups and spoons

Ingredients:
5 potatoes, peeled, rinsed and pat dried using a paper towel
2 teaspoons of crushed garlic paste
1 Tablespoon of dried parsley
Between 1 to 1.5 teaspoons of salt
1/4 cup canola oil

Preparation:
Preheat oven to 200C/392F.
Cut potatoes into two pieces lengthwise and cut slits to each piece, but not all the way through (see cooking video).
Place the potatoes on a pan and mix the spices: garlic, parsley, salt, and oil.
Brush on the potatoes and bake for 30 minutes at 200C/392F. Then, change to grill/broil mode and bake for extra 5-7 minutes or until golden and crispy.
*I tried in the past to make this recipe with olive oil, but since it has a low burning point than canola oil, I think it is less recommended to bake with it on grill mode.