Garlic Roasted Potatoes
This straightforward recipe yields delicious garlic roasted potatoes with a crispy exterior and tender interior. Small red or white potatoes are tossed with olive oil, garlic, salt, and pepper, then roasted until golden brown. A final toss with fresh parsley enhances their aromatic appeal, making them an ideal, easy-to-prepare side dish.
Equipment
- 1 Large Mixing Bowl
- 1 Chef's knife
- 1 Cutting Board
- 1 Large sheet pan Use two if needed to avoid overcrowding
- 1 Heat-Resistant Spatula
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 perfectly crispy roasted potatoes, avoid overcrowding the sheet pan; use two pans if necessary to ensure a single layer, promoting browning instead of steaming. The garlic can sometimes burn during long roasting times; consider adding half the garlic initially and the rest during the last 15-20 minutes, or even after removing from the oven, if you prefer a less intense, fresh garlic flavor. Tossing the potatoes midway is crucial for even browning and a consistent crisp texture. Always taste and adjust seasoning with salt and pepper right before serving, as flavors concentrate during roasting.