Garlic Roasted Potatoes are fast to put together and a family favorite. A quick parboil first cuts down on the baking time. Then, just pop these in the oven and let them cook while you put together the rest of your dinner.
Dinner preparation can be reduced by peeling and cubing potatoes ahead of time.
All you need to do is store them in water until it is time to prepare dinner.
The potatoes for this dish need to be par-boiled.
This step can also be done ahead of time and stored in the refrigerator until it is time to prepare dinner.
Additional layers of flavor can be added to the potatoes while they being par-boiled by adding some fresh or dried herbs to the water.
I don’t do any pre-seasoning on my potatoes. I find that there are plenty of flavors when the potatoes come out of the oven.
The potatoes do not need a long time in the boiling water. Just a few minutes will do. 4 minutes to be exact.
Boiling does two things. First, it helps keep the potatoes cooked all the way through, yet nice and fluffy on the inside after the outsides have crisped up.
The second thing it does it helps the potatoes to hold their shape while they are cooking and being stirred.
It’s the same principle that is used when making our loaded baked potato soup.
Once the potatoes have been boiled, pour them into a colander to remove all of the water.
Set them aside to dry for a few minutes.
The potatoes can be set aside at this point and mixed with the oil and herbs whenever you are ready to roast the potatoes.
The rest of the ingredients can be mixed together right on a sheet pan.
I just find that I can get better oil and herb coverage if I use a bowl first.
During the summer, I use fresh herbs during the summer when they are readily available since I grow my own.
Parsley is usually available year-round at supermarkets and is generally inexpensive, so at the very least, I use fresh parsley.
I think that fresh parsley lends a fresh flavor to any dish and should be substituted when possible in all recipes calling for parsley.
Whatever herbs you like can be used. I prefer parsley, thyme, and rosemary.
I chop my herbs and garlic, but not too finely.
If you make everything super fine it will burn long before your potatoes are golden brown.
Burnt herbs taste almost as bad as burnt garlic.
Dried herbs can be substituted for fresh. The general rule for substituting dried herbs for fresh is to use 1/3 of the measurements listed for fresh ingredients in a recipe.
1 tablespoon of fresh herbs would be substituted with 1 teaspoon of dried herbs. There are 3 teaspoons in a tablespoon.
If you substitute with dried herbs, given them a rub between your fingers or hands before using. Rubbing dried herbs releases some of the oils and makes them more fragrant.
I would also mix the dried herbs with the oil and garlic and allow them to sit for a bit before tossing them with the potatoes.
This gives the herbs a bit of time to soften and infuse the garlic with an extra bit of flavor.
Add as much garlic as you want.
I am good with about 4 cloves of garlic to around 5 pounds of potatoes.
If I am trying to chase off vampires, I might add an extra clove.
This recipe uses kosher salt.
If you do not have kosher salt, regular salt can be used. But start with half of the amount listed. You can always add more salt at the table, but you can never remove excess salt.
Table salt measures differently than kosher salt. Table salt has smaller crystals so more of it fits into measuring spoon.
If you use 2 teaspoons of table salt, your potatoes may taste like the ocean.
If you are interested in the differences in salts, see this article at Serious Eats. It’s full of salt information.Print
Garlic Roasted Potatoes
Crispy Oven Roasted Potatoes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 Servings
- Category: Side Dish
- Method: Baked
- Cuisine: American
- 5 pounds red potatoes, peeled and cut into 1-inch cubes
- 3 – 4 cloves garlic, chopped
- 1/2 cup light olive oil
- 1/4 cup chopped fresh parsley
- 1 tablespoon thyme leaves
- 1 tablespoon rosemary leaves, roughly chopped
- 1 tablespoon kosher salt
- 1 1/2 teaspoons ground black pepper
- Preheat an oven to 375⁰F.
- Bring a large pot of water to a rolling boil and add potato cubes to the boiling water.
- Boil potatoes for 4 minutes.
- Drain potatoes into a colander and set aside until the potatoes are mostly dry.
- Transfer potatoes to a large bowl and add the remaining ingredients. Mix until all the herbs and spices are evenly distributed on the potatoes.
- Place potatoes onto a sheet pan or baking dish and spread the potatoes out, leaving some space between all the potatoes.
- Place the potatoes into the preheated oven.
- Bake the potatoes, stirring every 15 minutes, for 35 to 45 minutes, or until the potatoes have reached the desired color.
If using dried herbs, reduce amounts by 1/3.
- Serving Size: About 1 cup
- Calories: 251
- Sugar: 1.8g
- Sodium: 713mg
- Fat: 8.7g
- Saturated Fat: 1.3g
- Carbohydrates: 40.6g
- Fiber: 5.4g
- Protein: 4.8g
- Cholesterol: 0mg
Keywords: Easy potato dish
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