Garlic Roasted Potatoes
This straightforward recipe delivers flavorful garlic roasted potatoes, perfect as a versatile side dish. Potatoes are tossed with olive oil, salt, pepper, and minced garlic, then roasted until golden and crisp. A final toss with fresh parsley enhances their aroma and taste, making them an effortless yet satisfying accompaniment to any meal.
Equipment
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Chef's knife
- 1 Large sheet pan Ensures even roasting without overcrowding
- 1 Heat-Resistant Spatula For flipping potatoes during roasting
Ingredients
Main
- 3 pounds small red or white potatoes
- 1/4 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic 6 cloves
- 2 tablespoons minced fresh parsley
Instructions
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Notes
For truly crispy results, ensure potatoes are spread in a single layer on the sheet pan; overcrowding steams them rather than roasts. While the recipe calls for early garlic addition, finely minced garlic can burn at high temperatures over long periods. Consider adding half the garlic halfway through cooking, or using garlic powder initially and tossing with fresh minced garlic and parsley at the end for a brighter flavor. Flipping potatoes twice is key for even browning. A sprinkle of flaky sea salt or a squeeze of fresh lemon juice at the end can elevate the dish.