These garlicky roasted potatoes are crispy on the outside and soft on the inside. They’re easy to make and delicious. These potatoes pair well with a wide variety of main courses and make a great side dish for the holidays.
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What to serve with these garlicky roasted potatoes
This mouthwatering meatless meatloaf is the perfect dish to serve with these potatoes. A winning combination for the holidays or whenever you’re craving a hearty meal.
Ingredients and substitutions
These roasted potatoes get their garlicky kick from finely chopped fresh garlic which is tossed with the potatoes after they’re finished cooking. The residual heat from the potatoes cooks the garlic slightly, which results in a garlic flavor that’s robust without being overpowering.
I like using yellow potatoes such as Yukon Gold in this recipe, but white potatoes or any other variety of potatoes works too.
I prefer to use extra virgin olive oil when making these garlicky roasted potatoes. You can substitute any other oil that is neutral in flavor if you prefer.
Optional herbs
Finely chopped fresh parsley, basil, or chives are delicious optional additions to this dish.
How to make them
Start by preheating the oven to 400 degrees Fahrenheit, then roughly chop the potatoes. Add them to a parchment paper lined sheet pan along with the extra virgin olive oil.
Toss the potatoes with the oil, ensuring they are evenly coated, then spread them in an even layer.
Bake the potatoes for thirty-five minutes, then flip them.
Continue to bake the potatoes for an additional twenty-five minutes or until they’re golden brown and crispy around the edges.
When the potatoes are finished baking, immediately add the chopped garlic to the pan and mix well. It’s important to add the garlic right away because the residual heat from the potatoes will cook the raw garlic slightly, resulting in a garlicky flavor that is definitely noticeable but not overwhelming. This method also prevents the garlic from burning during the roasting process.
Next you’ll add the salt and any optional, finely chopped fresh herbs, then mix again before serving.
Storage
Store these garlicky roasted potatoes in an airtight container in the fridge for up to three days, then reheat before serving. I prefer to reheat them in the oven so they stay crispy, but in a pinch you can reheat them in the microwave instead.
More side dish recipes to try
This rosemary butternut squash is another tasty side dish that’s perfect for the holidays.
This roasted asparagus with balsamic vinegar is tender with crispy tips.
These oven roasted onions are delicious and easy to make.
These garlic roasted radishes are festive and flavorful.
These garlicky roasted potatoes are crispy on the outside and soft on the inside. They're an easy, delicious side dish. These potatoes pair well with a wide variety of main courses and are perfect for the holidays.
Course Side Dish
Cuisine American
Prep Time 8 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour8 minutesminutes
Servings 4
Calories 224.7kcal
Author Jennifer Bell
Equipment
Sheet pan
Parchment paper
Ingredients
1clovegarlic(finely chopped)
4cupspotatoes(roughly chopped)
2tablespoonsextra virgin olive oil
1/4teaspoonsalt
Optional: 1 teaspoon of finely chopped fresh parsley, basil, or chives.
Instructions
Preheat the oven to 400 degrees Fahrenheit.
Add the chopped potatoes and extra virgin olive oil to a sheet pan lined with parchment paper.
Use your hands to toss the potatoes with the oil, ensuring they are evenly coated.
Spread the potatoes in an even layer on the sheet pan.
Bake at 400 degrees Fahrenheit for thirty-five minutes, then flip the potatoes and continue to bake for twenty-five additional minutes or until the potatoes are golden brown with crispy edges.
As soon as the potatoes are done baking, immediately add the chopped garlic to the pan, then mix well (the residual heat from the potatoes will cook the garlic slightly which is why it’s necessary to add the garlic immediately after removing the pan from the oven).
Add the salt and any optional fresh herbs, then mix again before serving.
Notes
Store these garlicky roasted potatoes in an airtight container in the fridge for up to three days, then reheat before serving.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.
Regular olive oil is ok but in my opinion, you're much better off using light oils. Oils like vegetable oil, grapeseed oil, canola oil, sunflower oil and rice bran oil are very versatile, they don't burn easily and they don't have that strong interfering flavour.
How do you not burn garlic when roasting potatoes? By leaving garlic cloves in their skin they don't burn but instead roast and become super soft and buttery.
Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast. Ovens are like saunas, blasting potatoes with dry, hot air.
The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.
If you're pressed for time, the slightly sticky, cut potatoes should be soaked for a minimum of 15 minutes. However, a longer soak time may allow more starch to be removed. So, if you can prep the fries ahead of time, a few hours of soaking can help make them even crispier.
Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.
Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy. Try placing oil in a spray bottle or using an aerosol to apply the oil to the potatoes. Lastly, ensure that the potatoes are dry before you add the oil.
Goose fat is the traditional choice, and a roast potato favourite because its high smoke point makes for a crispy coating. Goose fat is especially good for a Christmas dinner because it is rich and silky and adds to the decadence of the meal.
If you want to make this roast potatoes day before recipe and keep the potatoes crispy, ensure you put them in hot oil before baking them. This will help the potatoes stay crispy. If you're preparing roast potatoes in advance and find they have gone soggy in the fridge.
The colour is probably the result of a reaction between sulphur compounds and amino acids (building blocks of protein) that are naturally present in garlic. In certain cooking conditions, these compounds (assisted by enzymes) interact to produce new molecules that give a green tint to the garlic.
In most potato recipes, I recommend starting potatoes in cold water and bringing them up to a boil. This helps ensure that the exteriors don't turn to mush before the insides have a chance to cook through.
To have a truly marvellous roast potato, one must simply let the potato dry completely after parboiling, before roasting in extremely hot fat. If you have two ovens you can cook them separately to your roast at a different temperature.
Roast for 1hr until golden and crisp, and don't forget to turn them occasionally to ensure they cook evenly. Here's a few tricks to try to make them even more delicious. Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch.
A baked potato needs to be cooked for at least 45 minutes to an hour at a high temperature (around 400-425 degrees Fahrenheit) to become crispy on the outside. You might not be using enough oil. If you're not using enough oil to coat the potato, it won't get crispy as it bakes.
While it may seem like a pain, soaking the potatoes in hot water for 10 minutes prior to cooking them in the air fryer is essential. The water removes excess starch, allowing the fries to be their crispiest. Instead of soaking them in large bowl of cold water, I like to use hot water to cook the potatoes slightly.
Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.
How long can peeled and cut potatoes sit in water before cooking, before they begin taking on too much water? A: We usually recommend no more than 24 hours. You can keep the potatoes from absorbing the water by making sure the water is not salted, and is chilled (you can even add ice to the water).
But the new research by the UK team led by Dr Rachel Burch from Leatherhead Food International found that a simple measure of pre-soaking potatoes before frying can dramatically reduce the formation of acrylamide and may therefore reduce any subsequent risk it may pose.
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