Roasted potatoes are a great side dish that works with anything and is a no-fail recipe. From roast chicken to a delicious steak, there’s something for everyone! Use any flavors and spices you have on hand to make something unique.
- You may adjust the amount of garlic in this recipe to your taste. Use more or less!
- On them, I apply sea salt. Something about granular salt on potatoes appeals to me. If at all possible, avoid using table salt. Also nice is kosher salt.
- If you don’t like parsley, fresh chopped rosemary, thyme, or even basil can be substituted. Dried herbs would also work, but use caution. 2 tablespoons is what I generally use.
Everyone will adore these potatoes since they have only a few ingredients and a lot of flavor!
What are the finest potatoes to use for roast potatoes?
For roasting, you may use any type of potato! White potatoes, red potatoes, baby potatoes, russets, Yukon gold, brushed, or roasted sweet potatoes are all options… They’re all delectable!
I’ll leave it up to you whether you peel potatoes before roasting or like them with the skin on. Personally, I prefer skin-on roasted red and Yukon gold potatoes for their appearance, flavor, and texture, but prefer peeled when roasting basic white potatoes.
If using baby potatoes, just cut them in half to equally sprinkle them in spice.
Substitutes And Ingredients:
- Potatoes – Any potato will suffice. White Yukon potatoes, red potatoes, baby potatoes, russets, or roasting potatoes are all good options. In fact, sweet potatoes can be used.
- Garlic powder is my favorite since it doesn’t burn on the potatoes. However, you may use fresh peas that have been coarsely chopped.
- Paprika – I’m using sweet smoked paprika today. However, scorching hot cayenne is also tasty.
- Oregano – A small amount of dried oregano may make a big impact. You may also use rosemary or thyme.
Instructions In Step By Step:
- Preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius).
- Using a vegetable peeler, peel all of the potatoes and immerse them in water.
- Then, using a chef’s knife and a strong cutting board, cut each of them into one-inch cubes.
- Fill a saucepan halfway with water and 1 tbsp. salt with the potatoes.
- Boil the potatoes for 3 to 4 minutes, or until they’re approximately 80% done; they should be tender on the exterior but firm in the inside.
- In a colander, drain them thoroughly and brush off any extra moisture. Then, in a dry mixing basin, combine them.
- Next, pour around 3 tbsp. olive oil over the potatoes as evenly as possible. Turning them over to make sure they’re all covered with oil.
- Salt, pepper, garlic powder, paprika, and oregano should all be sprinkled over the potatoes. Tossing them around to cover them completely.
- Brush the remaining olive oil onto an unlined baking tray. Pour the sauce over the potatoes and evenly distribute them.
- Bake for 30–45 minutes, rotating them after 15 minutes to ensure equal roasting.
- Remove the dish from the oven and top with fresh herbs. If required, season with extra salt and pepper.
- Serve right away.
Tips And Tricks:
- Almost any sort of potato works well for roasting. Russet and Yukon are two of my favorites. We also use sweet potatoes from time to time, and they’re as tasty. I mean, isn’t it true that you can never go wrong with a potato recipe?
- If you leave the skins on, the product will be quite crispy.
- To help eliminate any extra starch and improve the texture of your roasted potatoes, soak the sliced pieces in cold water for up to 30 minutes before patting dry.
- Remember not to chop the garlic pieces too large; otherwise, they will burn.
- Don’t forget to try the vegan butter at the end. It truly does put together a magnificent flavor profile and tastes fantastic!
Questions That Are Regularly Asked:
How long do you think these crispy potatoes will last?
These garlic roasted potatoes are best eaten as soon as possible after they’ve been prepared. However, leftovers will last 3 to 4 days in the fridge.
Is it okay if I use fresh garlic?
Fresh garlic tends to burn in the oven, so I go for garlic powder or garlic olive oil instead. However, if you do use fresh garlic, I recommend finely cutting it so that it evenly covers the potato.
What kind of oil should I use to cook these potatoes in?
Since, we add a few additional tablespoons of oil for increasing crispiness, I like to use a top quality olive oil.
What else can I use to season these roasted potatoes?
Spices like cumin, coriander, curry powder, and cayenne pepper can be used. Dried herbs like rosemary and thyme, as well as parsley and cilantro, can be utilized.
Is there anything more I can do with potatoes?
Skinny Mashed Potatoes, Oven-baked Potato Chips, Lemon Dill Roast Potatoes, Indian Spiced Potatoes, and Lemon Rosemary Roast Potatoes are just a few of the recipes I’ve shared with you.
What are you going to serve with these garlic potatoes?
This is a great side dish to offer with meat dishes like my roast beef, leg of lamb, standing roast ribs, and roast chicken.
MORE DELICIOIUS RECIPES HERE:
- 1 kilogram potatoes, cubed to 1 inch
- 2 tbsps.. extra virgin olive oil or canola oil
- 1 teaspoon of salt
- 3/4 teaspoon black pepper, freshly ground
- 2 tablespoons garlic minced
- 2 tbsps. parsley, finely chopped
POTATO ROASTING INSTRUCTIONS:
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Using cooking oil spray, lightly coat a baking sheet or pan.
Arrange potatoes in a single layer on the baking sheet. Season with salt, pepper, and garlic and drizzle with oil. Toss the potatoes to ensure that they are equally seasoned.
Roast for 45-55 minutes, turning halfway through, or until crisp and brown.
Remove the potatoes from the oven and season to taste with a pinch of salt and pepper. Serve immediately with a garnish of parsley.
To ensure that the potatoes cook evenly, cut them into comparable sizes. Instead of 1-inch cubes, you can use 2-inch cubes. However, don't make them any smaller than 1 inch in diameter or they'll be crushed during the cooking process.
To ensure that the potatoes bake crisp, remove as much moisture as possible. Any moisture will produce steam, which will prevent them from crisping.
Any residual moisture in the potatoes generates steam on a prepared baking pan. An unlined baking tray, on the other hand, dried out all the extra liquid, resulting in crispy edges.