We use fresh garlic in our roasted potatoes and a special trick so the garlic doesn’t burn.
Potatoes are a beloved vegetable for many people, known for their versatility in the kitchen. Baked, fried, boiled, mashed – you can’t go wrong with the potato as you can see with all these delicious potato recipes.
Our Oven Roasted Potatoes that we shared with you the other day are a classic dish served on many occasions year ’round. You can easily put different seasonings and toppings on them, but we wanted to see how to make the best roasted garlic potatoes. You know the kind with crispy outsides and soft, tender insides, and all that with the perfect roasted garlic flavor…mmmm.
I scoured the internet to find the best way to cook roasted garlic potatoes. The multitudes of recipes I found all had various oven temperatures, baking times, amounts of oil and seasonings and types of potatoes. I took note and went to work in the kitchen, cooking up batch after batch to find the best method… and I found it!
I found the secret to the perfect roasted potatoes, thanks to chef Jamie Oliver. He suggested boiling the potatoes first. Yes, you read that right – boil those little spuds before popping them in the oven. This helps break the starch in the potato down a bit, softening them to help make that perfect crispy outside, while staying soft on the inside. Trust me, you don’t want to skip this step.
To start, I chose new potatoes, or baby potatoes. They have a thinner, more delicate skin compared to larger potatoes. Chop them into bite-size pieces and boil them for 8-10 minutes. After draining, toss them with olive oil, salt and pepper. Spread them on a baking sheet and pop ’em into the oven.
The oven temperature is set just slightly lower than traditional roasting temps (normally 400°F or higher) but that’s because we want to go low and slow to get that perfect roasted potato texture.
Now I’m sure you’re wondering – what about the garlic? These are roasted GARLIC potatoes, aren’t they? Well, if you’ve ever cooked with garlic before you know it can go from fresh to burnt fairly quickly. These potatoes will be in the oven for an hour and the garlic will be burned to a crisp if they accompanied the potatoes for their 60-minute roast.
The remedy? At the halfway point, remove the potatoes, toss them with the garlic and place them back in the oven. This way, the potatoes get their needed oven time while still allowing for the roasted (not burnt) garlic flavor we want.
- 2 lbs. new potatoes
- 3 Tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 5 cloves garlic, minced
- Preheat oven to 375° F. Line a baking sheet with parchment paper, a silicone baking mat or tin foil; set aside.
- Rinse potatoes and remove any visible bad spots. Chop the potatoes into halves or quarters, depending on their size (you want them to be bite-size).
- On the stove, bring a large pot of water to a boil. Add the potatoes and boil for 8-10 minutes.
- Drain the potatoes. Place them back in the pot and, using a rubber spatula, toss with olive oil, salt and pepper.
- Transfer to prepared baking sheet, using the rubber spatula to remove as much of the olive oil from the pot as you can onto the potatoes.
- Place in the oven for 30 minutes.
- Remove from oven, add minced garlic on top and stir to evenly distribute the garlic. Return to the oven and cook an additional 25-30 minutes, or until golden and crispy on the outside. Serve immediately.